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- 4 large hard-boiled eggs - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 small red onion - 1 small cucumber - 1/4 cup fresh cilantro - Salt and pepper Alternative to Greek yogurt: You can use sour cream or silken tofu. Both will give you a creamy texture. Low-sodium mustard options: Try yellow mustard or a homemade mustard blend. This keeps the flavor good without too much salt. Other herbs and greens: Feel free to swap cilantro for parsley or dill. You can also add spinach, arugula, or kale for extra greens. {{ingredient_image_1}} To make the perfect avocado egg salad, start by cooking the eggs. - Hard boiling technique (pot method): Place 4 large eggs in a pot. Cover them with water. Bring the water to a rolling boil. When it boils, cover the pot and take it off the heat. Let the eggs sit for 12-14 minutes. This method ensures your eggs are cooked evenly. - Cooling and peeling the eggs: After cooking, transfer the eggs to an ice bath. Let them cool for about 5 minutes. This helps with peeling. Once cooled, gently tap the eggs on the counter to crack the shells. Peel the shells off and chop the eggs into bite-sized pieces. Next, we prepare the avocado mixture. - Mashing the avocado: Take 1 ripe avocado and scoop it into a large mixing bowl. Use a fork to mash it until it’s creamy with a few lumps. This gives the salad a nice texture. - Mixing in yogurt, mustard, and lemon juice: Add 2 tablespoons of Greek yogurt, 1 tablespoon of Dijon mustard, and 1 tablespoon of fresh lemon juice to the avocado. Mix these ingredients together until smooth. The yogurt adds creaminess, the mustard gives a tangy kick, and the lemon juice brightens the flavors. Now, it's time to bring everything together. - Gently folding in eggs and vegetables: Carefully fold in the chopped eggs, 1 small diced cucumber, 1 small finely chopped red onion, and 1/4 cup of chopped fresh cilantro into the avocado mixture. Use a spatula to mix gently. This way, you keep the eggs intact. - Seasoning to taste: Finally, season your salad with salt and pepper. Taste it and adjust as needed. Mixing gently ensures all flavors blend well without breaking up the eggs too much. Now, your avocado egg salad is ready to chill in the fridge! To get the best texture in your avocado egg salad, use gentle mixing techniques. After you mash the avocado, fold in the eggs carefully. This keeps the eggs intact and avoids a mushy texture. If you mix too hard, you risk breaking the eggs into tiny bits. To stop the avocado from browning, add fresh lemon juice right after mashing. The acid in lemon juice helps keep the bright green color. You can also cover the salad tightly with plastic wrap. Press the wrap directly onto the surface to keep air out. To boost the flavor, consider adding spices. A pinch of garlic powder or smoked paprika can add depth. Extra veggies like diced bell peppers or shredded carrots can make the salad more colorful and crunchy. Balancing flavors is key. The creaminess of the avocado and yogurt needs a bright element. Adding a bit more lemon juice or even a splash of vinegar can elevate the taste. Taste as you go to find the right balance for you. For a nice presentation, serve the salad on a bed of mixed greens. This adds color and freshness. You can also scoop the salad into whole grain pita pockets. It makes a great lunch option. Pair it with crunchy side dishes like carrot sticks or whole-grain crackers. These will complement the creaminess of the salad. Enjoy your meal with a side of fresh fruit for a complete and healthy lunch! Pro Tips Perfect Egg Boiling: For perfectly boiled eggs, use older eggs as they peel easier compared to fresh ones. Avocado Ripeness: Ensure your avocado is ripe for the best flavor; it should yield slightly to gentle pressure. Texture Balance: Fold in the ingredients gently to maintain the chunks of egg for a delightful texture. Flavor Infusion: Let the salad chill before serving to allow the flavors to meld and enhance the overall taste. {{image_2}} The classic avocado egg salad is creamy and rich. You mix hard-boiled eggs with mashed avocado, yogurt, and spices. The taste is smooth and filling. For a fun twist, try a spicy version. Add jalapeño for a kick! This gives the salad a zesty flavor that wakes up your taste buds. If you want a vegan option, think about using chickpeas instead of eggs. Mash them like avocado for a similar texture. Another idea is to use silken tofu. This makes a great creamy base without eggs. For those on a low-carb diet, skip the yogurt. Use avocado and herbs for a fresh taste. You can also add nuts for extra protein. You can serve avocado egg salad in many ways. One popular option is a sandwich. Spread it on whole grain bread for a hearty meal. Another fun idea is to use tacos or wraps. Fill them with the salad for a tasty lunch. This style lets you enjoy the salad on the go. You can also top it with extra cilantro for a fresh touch. Avocado egg salad stays fresh in the fridge for about three days. Store it in a tight container to keep it fresh. Glass or plastic containers with a secure lid work best. This helps keep out air and moisture, which can make the salad go bad faster. You can freeze avocado egg salad, but keep in mind its texture may change. If you want to freeze it, use a freezer-safe container. Make sure to leave some space at the top, as the salad may expand. When ready to eat, thaw it in the fridge overnight. To refresh the salad, mix in a little extra yogurt and lemon juice, which can help revive its flavor. Usually, you do not need to reheat avocado egg salad. It tastes best cold or at room temperature. If you prefer it warm, heat it gently on low in a pan. Stir it often to avoid overcooking. Remember, heat can change the texture of the avocado, so be careful! The best way to hard-boil eggs is simple. Start by placing the eggs in a pot. Cover them with cold water. Bring the water to a rolling boil over high heat. Once it boils, cover the pot and remove it from the heat. Let the eggs sit for 12 to 14 minutes. After that, transfer the eggs to an ice bath. This cools them quickly and makes peeling easier. Yes, you can make avocado egg salad ahead of time. Store it in an airtight container. It stays fresh for about 2 to 3 days in the fridge. To keep it tasty, mix the ingredients right before serving. This keeps the flavors bright and fresh. To prevent the avocado from browning, you can use lemon juice. The acid in lemon juice slows down browning. Another tip is to keep the pit in the salad. This helps reduce browning too. Store the salad in a tightly sealed container. Pressing plastic wrap against the surface can also help. This blog post offers a simple way to make a tasty avocado egg salad. You learned about essential ingredients and their alternatives, plus step-by-step instructions. I shared tips for perfecting the texture and flavor, along with serving suggestions. Whether you prefer a classic or a spicy version, you can customize your salad. With proper storage tips, it can stay fresh longer. Enjoy this healthy dish, and let your creativity shine in the kitchen!

Avocado Egg Salad Delight

A creamy and flavorful egg salad with avocado, perfect for a light meal or snack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 4 large eggs, hard boiled and chopped
  • 1 ripe avocado, mashed
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 small red onion, finely chopped
  • 1 small cucumber, diced
  • 0.25 cup fresh cilantro, chopped
  • to taste salt and pepper

Instructions
 

  • Start by hard boiling the eggs. Place the eggs in a pot, cover them with water, and bring to a rolling boil. Once boiling, cover the pot, remove from heat, and let sit for 12-14 minutes.
  • Once cooked, transfer the eggs to an ice bath to cool for about 5 minutes. Peel the shells and chop the eggs into bite-sized pieces.
  • In a large mixing bowl, add the mashed avocado, and mix in the Greek yogurt, Dijon mustard, and lemon juice until creamy and smooth.
  • Carefully fold in the chopped eggs, diced cucumber, chopped red onion, and cilantro into the avocado mixture, ensuring minimal mashing of the eggs.
  • Season with salt and pepper to taste, mixing gently to combine all ingredients without breaking up the eggs too much.
  • Chill the avocado egg salad in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.

Notes

Serve on mixed greens or in pita pockets. Garnish with cilantro and paprika.
Keyword avocado, egg salad, healthy