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To make egg salad avocado boats, gather the following ingredients: - 4 large eggs - 2 ripe avocados - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 celery stalk, finely chopped - 2 green onions, thinly sliced - Salt and pepper to taste - Fresh dill, for garnish (optional) - Paprika, for garnish (optional) These ingredients blend to create a tasty and healthy dish. The eggs provide protein, while the avocados add healthy fats. Greek yogurt gives a creamy texture without too many calories. Celery and green onions add crunch and freshness. You can play with the spices to make it your own. If you want the full recipe, check the Egg Salad Avocado Boats section above. Each ingredient plays a key role in the dish, so choose fresh ones for the best flavor. - Boil the eggs: Place 4 large eggs in a pot. Cover them with water. Bring the water to a boil over medium heat. Once it boils, cover the pot and take it off the heat. Let the eggs sit for 12 minutes. - Cool the eggs in an ice bath: After 12 minutes, move the eggs to an ice bath. This helps them cool quickly and makes peeling easier. - Halve and pit the avocados: Take 2 ripe avocados and slice them in half. Remove the pit carefully to avoid injury. - Create a well for the egg salad: Use a spoon to scoop out a little of the avocado flesh. This creates a well for your egg salad, so it fits nicely. - Chop and mix the ingredients: Once the eggs cool, peel off the shells. Chop the eggs into small pieces. In a mixing bowl, combine the chopped eggs with 2 tablespoons of Greek yogurt, 1 tablespoon of Dijon mustard, 1 finely chopped celery stalk, and 2 thinly sliced green onions. Mix gently until all ingredients blend well. - Season the mixture: Add salt and pepper to taste. This step enhances the flavor of the salad. - Fill the avocado halves with egg salad: Generously scoop the egg salad into each avocado half. Each bite will be creamy and delicious. Now, you have a tasty treat ready to enjoy! For the complete recipe, check out the Full Recipe section. To make the best egg salad, start with fresh eggs. Fresh eggs give a better taste and texture. Look for eggs that are free-range or organic when possible. These eggs often have richer flavor and vibrant yolks. Next, balance your flavors with seasonings. Greek yogurt adds creaminess without excess fat. Dijon mustard gives a nice tang. I like to chop celery and green onions for crunch. Don’t forget to season with salt and pepper. Taste as you mix to find the perfect blend. Serving your egg salad avocado boats well is key. Use a nice platter to display them. You can arrange them in a circle or a line. Each avocado half should sit flat on the plate. Garnishing adds visual appeal. Sprinkle paprika over the top for a pop of color. Fresh dill is a great choice for an extra touch of flavor. These small details make your dish look gourmet and inviting. For the full recipe, check the section above. {{image_2}} You can switch up the Greek yogurt in egg salad. If you want a creamier taste, try sour cream or even cottage cheese. These options keep the dish tasty and rich. You can also use avocado instead of yogurt for extra creaminess. Adding different vegetables or herbs can change the flavor. Chopped bell peppers can add a nice crunch. Fresh parsley or cilantro can bring a bright taste. You can even toss in some diced pickles for a tangy twist. To make it vegan or vegetarian, swap the eggs and yogurt. Use chickpeas instead of eggs. Mash them up and mix with vegan mayo or tahini. This gives you a similar texture while keeping it plant-based. For low-carb options, skip the avocados and serve the egg salad in lettuce wraps. This keeps the meal light and fresh. You can also reduce the amount of yogurt to cut down on carbs while still enjoying the dish. For the full recipe, check out the details above. To store your egg salad avocado boats, use an airtight container. Keep the egg salad separate from the avocado halves. This helps the avocado stay fresh. You can store the egg salad in the fridge for up to three days. The avocados will brown quickly, so try to eat them within a day. If you have leftover avocado, sprinkle lemon juice on it to slow browning. Reheating egg salad is not common since it tastes best fresh. If you need to warm it up, gently heat it in the microwave for a few seconds. Cover the bowl to keep moisture in. To prevent your avocados from browning, store them with the pit inside. This simple trick can help maintain their color. Also, you can brush them with lemon juice. This adds flavor and keeps them looking fresh longer. For the full recipe, check out the Egg Salad Avocado Boats section. You can use Greek yogurt instead of mayonnaise. It adds creaminess and tang. Other options include mashed avocado or hummus. Each choice adds a unique flavor. You can mix and match these ingredients to find your favorite. Yes, you can prep the egg salad ahead. Make the egg salad and store it in the fridge. Keep it in an airtight container. Cut the avocados just before serving. This keeps them fresh and green. These boats pair well with many sides. Try whole-grain toast for a crunchy contrast. A light salad adds freshness. You can also serve with fresh fruit for a sweet touch. For a complete meal, include soup or chips. You now have a clear guide to making egg salad avocado boats. This recipe combines flavorful ingredients like eggs and ripe avocados. I shared simple steps for preparation and serving. You learned tips for the perfect salad, including ingredient swaps and storage ideas. Enjoy experimenting with flavors and presentations. These avocado boats are not just tasty; they are healthy too. Try them for lunch or a snack. Your friends and family will love them!

Egg Salad Avocado Boats

Discover a deliciously healthy twist with these Egg Salad Avocado Boats! This quick and easy recipe combines creamy avocado with a zesty egg salad, perfect for a light lunch or snack. In just 30 minutes, you can whip up this tasty dish using simple ingredients like Greek yogurt and fresh veggies. Ready to dive into a nutritious and satisfying meal? Click through to explore the full recipe and delight your taste buds!
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Ingredients
  

4 large eggs

2 ripe avocados

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 celery stalk, finely chopped

2 green onions, thinly sliced

Salt and pepper to taste

Fresh dill, for garnish (optional)

Paprika, for garnish (optional)

Instructions
 

Begin by hard boiling the eggs. Place eggs in a pot and cover them with water. Bring the water to a boil over medium heat, then cover the pot, removing it from heat. Let the eggs sit for 12 minutes before transferring them to an ice bath to cool.

    While the eggs are cooling, slice the avocados in half and remove the pit. Carefully scoop out a bit of the flesh to create a larger well for the egg salad (you can save the scooped-out avocado for smoothies or spreads).

      Once the eggs are cooled, peel the shells off and chop the eggs into small pieces.

        In a mixing bowl, combine the chopped eggs with Greek yogurt, Dijon mustard, chopped celery, and green onions. Mix gently to combine.

          Season the egg salad mixture with salt and pepper to taste.

            Fill each avocado half generously with the egg salad mixture.

              For an optional garnish, sprinkle some paprika and fresh dill over the top for extra flavor and presentation.

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