Avocado Egg Salad Creamy and Flavorful Delight

Ingredients

• 4 large eggs, hard-boiled and peeled
• 1 ripe avocado
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 0.25 teaspoon garlic powder
• to taste salt and pepper
• 2 tablespoons chopped fresh chives or green onions
• optional sliced radishes and microgreens for garnish

Instructions

1. Start by boiling the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover the pot and remove from heat. Let sit for 9-12 minutes, then transfer to an ice bath until cooled. Peel and set aside.
2. In a mixing bowl, mash the ripe avocado with a fork until smooth.
3. Add Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the mashing avocado. Mix until creamy and well combined.
4. Chop the hard-boiled eggs and fold them gently into the avocado mixture. Be sure to keep some egg pieces intact for texture.
5. Stir in the chopped chives or green onions, adjusting seasoning with additional salt and pepper if needed.
6. Chill the mixture in the refrigerator for about 15 minutes before serving to let the flavors meld.