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- 4 large hard-boiled eggs - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - Fresh chives - Celery - Red pepper flakes - Salt - Pepper The main ingredients create a rich and creamy base for this avocado egg salad. The hard-boiled eggs add protein, while the ripe avocado brings a smooth texture and healthy fats. Greek yogurt keeps it light and adds a tangy flavor. Dijon mustard and lemon juice give it a nice zing. You can make the dish even better with optional ingredients. Fresh chives add a mild onion flavor. Celery gives a nice crunch. If you like a kick, sprinkle in some red pepper flakes for heat. Always remember to season your salad with salt and pepper. This makes all the flavors pop and keeps it tasty. The balance of creamy, tangy, and fresh is what makes this avocado egg salad so delightful. {{ingredient_image_2}} 1. Start with four hard-boiled eggs. Carefully slice each egg in half lengthwise. 2. Gently scoop the yolks into a mixing bowl. Keep the egg whites intact for later. 1. Take one ripe avocado and cut it in half. Remove the pit and scoop the flesh into the bowl with the yolks. 2. Use a fork or a potato masher to combine the yolks and avocado. Aim for a smooth mix with some chunks for texture. 1. Add two tablespoons of creamy Greek yogurt to your mixture. 2. Next, stir in one tablespoon of Dijon mustard and one tablespoon of freshly squeezed lemon juice. 3. Mix well until everything is creamy and smooth. 4. Fold in one tablespoon of chopped chives and one small stalk of diced celery. Ensure even distribution for flavor and crunch. 1. Gently scoop the egg whites out of their shells and place them on a serving plate. 2. Use a spoon to fill each egg white half with the avocado egg mixture. Fill generously for a nice presentation. 3. Optionally, sprinkle more chopped chives on top for added color and taste. To get the best texture, avoid over-mashing the avocado and egg yolks. You want a mix that is smooth yet still has some chunks. This gives your salad a nice bite. To help with creaminess, use ripe avocados. They should feel soft but not mushy. Adding creamy Greek yogurt also boosts the texture. You can adjust the amount to your liking. You can easily boost flavors with fresh herbs. Try adding dill or parsley along with chives. A little pinch of garlic powder can also add depth. When balancing flavors, think about your taste. If it needs a little kick, add more lemon juice or a pinch of red pepper flakes. This adds zing to each bite. For serving, you can fill the egg whites in a fun way. Use a rustic egg carton for a cute touch. Or, create a platter with mixed greens underneath. This adds color and freshness. To make it pop, add thin cucumber slices on the side. They add crunch and look great on the plate. Pro Tips Choose Ripe Avocados: Make sure your avocado is perfectly ripe for the best flavor and creaminess. A ripe avocado will yield slightly when gently pressed. Experiment with Flavors: Feel free to add other herbs like dill or parsley for a different taste. You can also mix in a bit of chopped pickles for added tang. Perfect Hard-Boiled Eggs: For perfectly hard-boiled eggs, bring the eggs to a boil, then cover and remove from heat. Let them sit for 10-12 minutes before cooling in ice water. Make Ahead: This avocado egg salad can be made ahead of time. Store it in an airtight container in the fridge for up to 2 days, but add the chives just before serving for freshness. {{image_4}} You can boost your avocado egg salad with protein. Try adding bacon for a smoky flavor. Just cook it until crispy, then chop it up and mix it in. The crunch of the bacon pairs well with the creaminess of the salad. Another great option is to include diced chicken. Cooked chicken breast adds a hearty touch. It also makes the salad more filling, perfect for lunch. If you want a vegan version, swap out the eggs and Greek yogurt. Use mashed chickpeas instead of eggs. For creaminess, try mashed avocado and a vegan yogurt. This keeps the texture smooth and tasty. For low-calorie modifications, consider using less avocado. You can also use plain yogurt instead of Greek yogurt. This lowers the fat but keeps the salad creamy and delicious. To change the flavor, try adding different spices. A pinch of paprika gives a nice kick. You can also use curry powder for a unique taste. Using flavored Greek yogurt is another fun option. Look for options like garlic or herb yogurt. This adds depth to your salad without much effort. To keep your avocado egg salad fresh, store it in an airtight container. If you have filled egg halves, place them in a single layer. This helps prevent them from getting squished. You can also use a plate covered with plastic wrap. This keeps the air out and keeps your salad creamy. Your avocado egg salad lasts about three days in the fridge. Always check for signs of spoilage before eating. If it smells sour or looks brown, it's best to toss it. Fresh ingredients help keep it tasty, but over time, it can lose flavor and texture. You can freeze avocado egg salad, but it may change in texture. If you decide to freeze it, use a freezer-safe container. Leave some space at the top for expansion. To thaw, place it in the fridge overnight. Mix it well before serving to bring back some creaminess. To hard-boil eggs, start by placing them in a pot. Cover them with water, about an inch above the eggs. Bring the water to a boil over medium heat. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 9 to 12 minutes, depending on how firm you want the yolk. After that, move the eggs to a bowl of ice water. This cooling method helps stop cooking and makes peeling easier. Yes, you can make avocado egg salad ahead of time. Prepare the mixture and store it in an airtight container. Keep it in the fridge for up to one day. However, the avocado may brown slightly. To slow this, add a bit more lemon juice. You can also mix the salad just before serving for the best look and taste. Avocado egg salad pairs well with many sides. Try serving it on whole-grain toast for a hearty meal. You can also enjoy it with fresh salad greens or cucumber slices for crunch. For a fun twist, put it in a wrap with veggies. It’s great as a light lunch or a picnic snack. In this blog post, we explored how to create a delicious avocado egg salad. We discussed the essential ingredients, like eggs and avocado, along with optional extras for added flavor. I provided step-by-step instructions to ensure success. Tips for texture and presentation will help your dish shine. Finally, I included storage info and creative variations to suit your taste. With these insights, you're ready to enjoy a simple, tasty dish that can fit any occasion. Dive in and make your own today!

Avocado Egg Salad Delight

A creamy and flavorful egg salad with avocado, perfect for a light meal or appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 large eggs, hard-boiled and peeled
  • 1 ripe avocado, halved and pitted
  • 2 tablespoons creamy Greek yogurt
  • 1 tablespoon tangy Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh chives, finely chopped
  • 1 small celery stalk, finely diced
  • to taste Salt and freshly ground pepper
  • optional pinch red pepper flakes

Instructions
 

  • Start by taking the hard-boiled eggs and slicing them in half lengthwise. Carefully scoop the yolks into a mixing bowl, ensuring that the egg whites remain intact in their shells for later use.
  • In the bowl with the yolks, add the halved avocado. Use a fork or a potato masher to blend the yolks and avocado together until the mixture is smooth yet retains a slightly chunky texture.
  • Incorporate the Greek yogurt, Dijon mustard, and fresh lemon juice into the mash. Mix thoroughly until all ingredients are evenly combined, creating a creamy consistency.
  • Fold in the chopped chives and finely diced celery, ensuring that they are distributed throughout the mixture for added flavor and crunch.
  • Season the salad generously with salt and freshly ground pepper, mixing well to taste. If you enjoy a bit of spice, don't hesitate to add a pinch of red pepper flakes.
  • Gently scoop the egg whites out of their shells and place them onto a serving plate. Using a spoon, generously fill each egg white half with the avocado egg mixture, creating a delightful presentation.
  • As a finishing touch, sprinkle additional chopped chives over the top of each filled egg for a pop of color and extra flavor before serving.

Notes

For a playful presentation, serve the filled egg halves in a rustic egg carton.
Keyword appetizer, avocado, egg salad, healthy