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To make this tasty avocado egg salad, you need: - 4 hard-boiled eggs, peeled and chopped - 1 ripe avocado, mashed - 2 tablespoons Greek yogurt (or mayonnaise) - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 2 green onions, chopped - 1/4 cup celery, finely diced - Salt and pepper to taste - Fresh dill or parsley for garnish (optional) You can switch some ingredients to make this salad your own. Use silken tofu instead of Greek yogurt for a vegan option. Swap Dijon mustard with yellow mustard if you like a milder taste. If you don’t have green onions, regular onions work well too. You can replace celery with diced pickles for an added crunch. The lemon juice can be traded for lime juice for a zesty twist. Choosing ripe avocados is key. Look for avocados that yield slightly when you press them. They should be dark green or black. For eggs, buy organic or free-range if you can. They taste better and are healthier. Fresh eggs have a firm white and a bright yolk. Check the sell-by date on the carton to ensure freshness. A little care in selecting these ingredients makes your salad even more delicious! To make this avocado egg salad, start with the eggs. Place the eggs in a pot of cold water. Make sure the eggs are covered by at least an inch of water. Turn on the heat and bring the water to a boil. Once it boils, cover the pot and turn off the heat. Let the eggs sit in the hot water for 12 minutes. This method makes perfect hard-boiled eggs. When the time is up, carefully transfer the eggs to a bowl of ice water. This cools them down quickly and makes peeling easy. After they cool, peel and chop the eggs into small pieces. Now, let’s move on to the avocado. Take one ripe avocado and cut it in half. Remove the pit and scoop out the flesh into a mixing bowl. Mash the avocado with a fork until it’s smooth. Then, add 2 tablespoons of Greek yogurt or mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of fresh lemon juice. Mix these ingredients well until they blend into a creamy texture. Next, add the chopped hard-boiled eggs, 2 green onions (chopped), and 1/4 cup of finely diced celery to the bowl. Gently fold the mixture together. Your goal is to coat the eggs without breaking them too much. Once everything is mixed, it's time to season. Add salt and pepper to taste, adjusting the spices to your liking. If you enjoy fresh herbs, now is a great time to fold in some chopped dill or parsley. This adds a nice aroma and flavor. When the salad is ready, serve it on a bed of lettuce, whole grain bread, or use it as a filling for wraps. Enjoy this tasty and nutritious delight! For the full recipe, check out the recipe section above. To get a smooth avocado mash, start with a ripe avocado. Press it gently; if it gives a little, it’s ready. Cut it in half and remove the pit. Scoop the flesh into a bowl. Use a fork or a potato masher for mashing. Mash until it’s creamy but still has some small chunks. This adds great texture to your salad. You can boost the taste of your salad by adding a few simple ingredients. Fresh lemon juice brightens the flavors. Dijon mustard adds a nice zing. For crunch, try diced celery or even bell peppers. Fresh herbs like dill or parsley offer a fragrant touch. Don’t forget to season with salt and pepper for balance. Each of these will make your avocado egg salad even more delicious. One common mistake is mashing the avocado too much. You want some pieces for texture, not a paste. Another mistake is forgetting to season. Always taste and adjust your salt and pepper. Also, avoid overcooking the eggs. Hard-boiled eggs should be cooked just right to prevent a green ring. Following these tips ensures your avocado egg salad is tasty and fresh. For the full recipe, check out the Avocado Egg Salad Delight. {{image_2}} You can change your avocado egg salad with fun add-ins. Fresh herbs like dill, parsley, or cilantro add great taste. You can also try spices like paprika or garlic powder. Adding chopped bell peppers or diced pickles gives a nice crunch. Each of these choices brings new flavors to your dish. For dressings, you can use Greek yogurt or mayonnaise. Greek yogurt makes the salad lighter and adds protein. It also gives a nice tangy taste. Mayonnaise, on the other hand, offers a creamy texture. You can even mix both for a balanced flavor. Play with the amounts to find what you love best. You can make avocado egg salad fit your diet. For a vegan version, skip the eggs and use chickpeas. Mash them and mix with avocado and your favorite herbs. For a low-carb option, keep the eggs but swap yogurt for avocado. This keeps it rich without extra carbs. There are many ways to enjoy this dish while meeting your diet needs. To keep your avocado egg salad fresh, store it in an airtight container. This helps to prevent air from getting in and keeps the salad from drying out. Use a glass or plastic container with a tight lid. If you have a lot of salad left, divide it into smaller portions. This way, you only open what you need. The shelf life of your avocado egg salad is about 2 to 3 days in the fridge. Make sure to eat it within this time frame for the best taste and safety. If you notice any off smells or changes in texture, it’s best to toss it out. Always trust your senses when it comes to food safety. To keep your avocado egg salad fresh, add lemon juice to the mixture. The acid in lemon juice slows down browning. You can also store the salad without the avocado and mix it in right before serving. This way, the avocado stays fresh longer. Another trick is to press plastic wrap directly onto the salad's surface before sealing the container. This minimizes air contact and helps keep it fresh. Yes, you can make avocado egg salad ahead of time. It stays good for one day in the fridge. However, fresh is best. If you make it early, add lemon juice to help keep it bright. Store it in an airtight container. Avocados are packed with good fats, vitamins, and minerals. They help your heart and skin. Eggs are full of protein, which builds muscles. They also contain vitamins like B12 and D. Together, they boost energy and support health. This salad is tasty and good for you! To stop the avocado from browning, use lemon juice. The acid slows down the browning process. You can also cover the avocado tightly with plastic wrap. Press it down to remove air. This keeps the color fresh longer. Enjoy your avocado egg salad bright and green! In this blog post, I covered the ingredients, steps, and tips for making avocado egg salad. I provided ingredient substitutes and shared how to select great avocados and eggs. You learned step-by-step instructions for preparation and assembling the salad. We explored variations and storage tips to keep your salad fresh. Remember, with these insights, you can create a delicious dish that pleases everyone. Keep experimenting, and enjoy your cooking journey!

Avocado Egg Salad

Discover the mouthwatering Avocado Egg Salad Delight that’s as nutritious as it is delicious! This creamy salad combines hard-boiled eggs and ripe avocado with a zesty kick from Dijon mustard and lemon juice. Perfect for a healthy lunch or snack, it’s easy to prepare in just 30 minutes. Click through to explore the full recipe and master this delightful dish that everyone will love!
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Ingredients
  

4 hard-boiled eggs, peeled and chopped

1 ripe avocado, mashed

2 tablespoons Greek yogurt (or mayonnaise)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 green onions, chopped

1/4 cup celery, finely diced

Salt and pepper to taste

Fresh dill or parsley for garnish (optional)

Instructions
 

Start by hard-boiling the eggs. Place them in a pot of cold water and bring to a boil. Once boiling, cover and let them sit for 12 minutes, then cool in ice water before peeling and chopping.

    In a mixing bowl, mash the ripe avocado until smooth.

      Add the Greek yogurt (or mayonnaise), Dijon mustard, and fresh lemon juice to the mashed avocado. Stir until well combined.

        Add the chopped hard-boiled eggs, green onions, and diced celery to the bowl. Gently fold the mixture until the eggs are evenly coated without breaking them down too much.

          Season the salad with salt and pepper to taste. Adjust the seasonings as necessary depending on your preference.

            Optional: Fold in some freshly chopped dill or parsley for an aromatic touch.

              Serve immediately on a bed of lettuce, whole grain bread, or as a filling for wraps.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4