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- Hard-boiled eggs - Ripe avocado - Greek yogurt or mayonnaise - Dijon mustard - Fresh lemon juice - Fresh chives - Salt and black pepper - Optional smoked paprika - Optional fresh lettuce leaves To make a great avocado egg salad, you need simple ingredients. First, hard-boiled eggs provide protein and creaminess. Next, a ripe avocado adds healthy fats and a smooth texture. You can use Greek yogurt or mayonnaise for extra creaminess. Dijon mustard gives a nice kick, while fresh lemon juice brightens the flavors. Chives add a mild onion taste and a pop of color. Don’t forget salt and black pepper to enhance all the flavors. If you want a smoky touch, sprinkle some smoked paprika. Fresh lettuce leaves are optional but perfect for crunch. This avocado egg salad is not only tasty but also easy to prepare. You can enjoy it on its own, on bread, or nestled in lettuce. Check out the Full Recipe for detailed steps to make this dish come alive! Start by chopping the hard-boiled eggs into small pieces. Use a sharp knife for clean cuts. Transfer the chopped eggs to a medium mixing bowl. This will make it easy to mix later. Next, grab a ripe avocado. Cut it open and scoop the flesh into a bowl. Use a fork to mash it until smooth and creamy. Then, add Greek yogurt or mayonnaise, Dijon mustard, fresh lemon juice, and seasonings. Mix these well until you have a creamy, flavorful base. Now, gently fold in the chopped chives and eggs. Use a spatula or a large spoon for this. Be careful not to break the egg pieces too much. Taste the mixture and adjust the flavors. You can add more salt, pepper, or lemon juice as you like. For the full recipe, refer to the earlier section. Enjoy your delicious avocado egg salad! To avoid a mushy salad, don't over-mash the avocado. Leave some small chunks for texture. Mix gently after adding the eggs. This keeps the pieces intact and adds to the overall feel. Use a spatula for folding in the ingredients. A gentle touch helps maintain the right consistency. You can try different seasonings to boost the taste. For a zesty twist, add a pinch of cayenne pepper. To brighten the salad, consider fresh herbs like dill or parsley. Balancing flavors is key. If the salad feels too rich, add a bit more lemon juice. This will help to lighten it up nicely. For a pretty presentation, serve the salad in a colorful bowl. Top it with a sprinkle of smoked paprika for flair. You can also use fresh lettuce leaves as a base. This adds a nice crunch. Whole-grain bread is perfect for a sandwich option. Each bite becomes a delicious treat! Check out the Full Recipe for more ideas. {{image_4}} You can get creative with this avocado egg salad. Here are some fun ideas: - Diced tomatoes: They add juiciness and color. - Bell peppers: Chopped bell peppers bring crunch and sweetness. - Shredded chicken: This adds protein and makes it heartier. - Canned tuna: A quick way to add more flavor and protein. If you have special diets, this salad is flexible. Here’s how to adapt it: - Gluten-free: All ingredients are naturally gluten-free. - Vegan alternatives: Use silken tofu instead of yogurt or mayo. Want to travel the world with flavors? Try these twists: - Mediterranean-inspired: Add feta cheese and olives for a savory kick. - Spicy versions: Mix in diced jalapeños or a splash of sriracha for heat. These variations make the avocado egg salad fun and unique! Don't forget to check the Full Recipe for the base ingredients! To keep your avocado egg salad fresh, store it in an airtight container. This helps prevent air from making it brown. If you have leftovers, cover the salad tightly. Use a glass or plastic container with a good seal. Avoid using a bowl without a lid, as it can dry out. Your avocado egg salad lasts about 3 days in the fridge. Always check for signs of spoilage. If it smells sour or changes color, it’s time to toss it. Look for any separation in the mix. That’s a sign it’s no longer good. You should not reheat avocado egg salad. The avocado will become mushy and unappetizing. Instead, if the salad feels dry, add a little lemon juice. This will refresh the flavors and give it a nice zing. Enjoy it cold, either on its own or with fresh lettuce. For the full recipe, check out the detailed steps above. If you want a creamy base but lack Greek yogurt, you have options. Sour cream is a great choice. It adds a rich texture and tangy flavor. Silken tofu is another option. It blends well and keeps the dish healthy. Both substitutes work well in this salad. Yes, you can prepare this salad ahead of time. To keep it fresh, store it in an airtight container. Use lemon juice to prevent browning. I recommend eating it within two days for the best taste. If you want to meal prep, pack it with fresh lettuce or bread for quick lunches. Yes, this recipe is low in carbs. Each serving has about 4 grams of carbs. The main ingredients are eggs and avocado, both of which are low-carb. This makes it a smart choice for anyone watching their carb intake. It also provides healthy fats, making it a nutritious meal option. In this article, we explored how to create a tasty avocado egg salad. We discussed the ingredients needed, such as hard-boiled eggs and ripe avocados. You learned step-by-step how to prepare and mix everything, plus tips to perfect the texture and flavors. Variations and storage tips help ensure your salad stays fresh. This dish is easy to make and lets you be creative with flavors. Enjoy experimenting with different ingredients for your best salad yet!

Avocado Egg Salad

Discover the deliciousness of this Creamy Avocado Egg Bliss recipe! This easy-to-make dish combines hard-boiled eggs and ripe avocado, blended with Greek yogurt, Dijon mustard, and fresh chives for a zesty flavor explosion. Perfect as a salad or sandwich filling, it's a nutritious treat that’s ready in just 15 minutes. Click through for full instructions and transform your meals with this creamy delight!
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Ingredients
  

4 hard-boiled eggs, peeled and chopped

1 ripe avocado, perfectly mashed

2 tablespoons Greek yogurt (or creamy mayonnaise)

1 teaspoon Dijon mustard for a zesty kick

1 tablespoon fresh lemon juice to brighten the flavors

2 tablespoons fresh chives, finely chopped for aromatic depth

Salt and black pepper to taste

Optional: A pinch of smoked paprika to elevate the dish with smokiness

Optional: Fresh lettuce leaves for a crisp serving option

Instructions
 

Begin by chopping the hard-boiled eggs into bite-sized pieces. Transfer them into a medium mixing bowl, ensuring you have enough room to mix later.

    In a separate bowl, use a fork to mash the ripe avocado until it's smooth and creamy. Then, incorporate the Greek yogurt (or mayonnaise), Dijon mustard, fresh lemon juice, and a generous pinch of salt and black pepper. Blend these ingredients together until you achieve a well-combined, creamy mixture.

      Carefully add the chopped chives and the egg pieces to the avocado mixture. Gently fold them in using a spatula or a large spoon, taking care not to break apart the egg pieces too much to maintain a delightful texture.

        Taste the mixture and adjust the seasoning as needed. You can add more salt, black pepper, or lemon juice according to your preference to achieve the desired flavor balance.

          For serving, create a refreshing presentation by placing the avocado egg salad atop fresh lettuce leaves, allowing a nice contrast in color and texture. Alternatively, serve it on whole-grain bread to make a flavorful sandwich.

            Prep Time: 10 mins | Total Time: 15 mins | Servings: 4

              - Presentation Tips: For an elegant touch, serve the salad in a charming bowl or on a bright plate, lightly sprinkle with smoked paprika, and garnish with additional chives for a burst of color and freshness.