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- 3 large eggs, hard-boiled and chopped - 1 ripe avocado, mashed - 1 tablespoon mayonnaise (or Greek yogurt for a healthier option) - 1 teaspoon Dijon mustard - 1 small red onion, finely chopped - Salt and pepper, to taste - Fresh dill or chives for garnish (optional) Selecting ripe avocados When choosing an avocado, look for one that feels slightly soft when you press it. It should not be too squishy. A ripe avocado has smooth skin and a vibrant color. If it’s too firm, give it a few days to ripen. Choosing fresh eggs Fresh eggs have a firm white and a bright yolk. You can check for freshness by placing the egg in a bowl of water. If it sinks and lays flat, it’s fresh. If it stands upright or floats, it's best to discard it. Types of mayonnaise or yogurt For this recipe, mayo adds creaminess. If you want a lighter option, Greek yogurt works great. It brings a tangy flavor and is healthier. Choose plain yogurt for the best taste. To boil eggs perfectly, place the eggs in a pot. Cover them with cold water. Bring the water to a boil over high heat. Once it boils, reduce the heat to medium-low. Let the eggs simmer for 9-12 minutes. For a softer yolk, aim for 9 minutes. For a firmer yolk, go for 12 minutes. After boiling, transfer the eggs to a bowl of cold water. This cools them down quickly and makes peeling easier. Let them sit for about 5 minutes. Gently tap each egg on a hard surface. Roll it lightly to crack the shell. Start peeling from the wider end for best results. Chop the eggs into small pieces. In a mixing bowl, add the ripe avocado. Use a fork to mash it until smooth. Then mix in one tablespoon of mayonnaise and one teaspoon of Dijon mustard. Stir until the mixture is creamy and well combined. Next, add the chopped hard-boiled eggs and the finely chopped red onion to the bowl. Gently fold the ingredients together. Be careful not to mash the eggs too much. You want to keep some chunks for texture. Now it’s time to season the salad. Add salt and pepper to taste. Start with a pinch of each, then adjust as needed. For some fresh flavor, sprinkle chopped dill or chives on top. This step adds a nice touch and makes the dish look pretty. For the full recipe with all the steps, refer to the Easiest Avocado Egg Salad. To make your avocado egg salad even tastier, try adding spices or herbs. A pinch of garlic powder can give it a nice kick. Fresh herbs like cilantro or parsley add brightness. You can also mix in some chili flakes for heat. Using different types of mustard can change the taste too. If you like tangy flavors, try whole grain mustard. For a milder flavor, yellow mustard works well. Experiment to find your favorite blend! Pair your avocado egg salad with toast or crackers. It tastes great on whole grain bread. You can also put it on rice cakes for a light snack. If you have guests, serve it in small cups with crackers on the side. This looks fancy and is easy for people to enjoy. For picnics or brunch, this salad is a great choice. It’s simple to prepare and transport. You can even make mini sandwiches using small rolls. If you miss an ingredient, don’t worry! You can adjust the recipe easily. If you don’t have red onion, try green onions instead. They add a mild crunch. For dietary needs, substitute ingredients as needed. Use Greek yogurt for mayonnaise if you want a healthier option. If you can’t have eggs, try adding chickpeas for protein. They give a nice texture and flavor. You can find the full recipe to ensure you have all the steps needed to make this delicious salad! {{image_2}} To make this salad healthier, swap mayonnaise for Greek yogurt. Greek yogurt adds a creamy texture while cutting calories. You can also mix in chopped veggies like bell peppers or celery. This adds crunch and extra nutrients. Want to spice things up? Try adding cayenne or garlic powder. A little heat can boost flavor. You can also mix in proteins like diced chicken or tuna. This makes the salad more filling and adds a lovely taste. How you serve the salad can change the whole vibe. Use lettuce wraps for a fun twist. You can also serve it in avocado shells for a fresh look. This makes your dish not just tasty but also pretty! To keep your avocado egg salad fresh, use an airtight container. This helps prevent it from absorbing other smells in the fridge. The salad will stay good for about 1 to 3 days. If you notice any browning or off smells, it’s best to toss it out. You can also add a bit of lemon juice to slow down browning. You can freeze avocado egg salad, but the texture may change. The avocado can become mushy once thawed. If you decide to freeze it, store it in a freezer-safe container. Use it within 1 month for the best taste. To thaw, place the container in the fridge overnight. Once thawed, stir well before using. You may want to add fresh seasoning to boost flavor after thawing. You usually do not need to reheat avocado egg salad. It tastes best cold. If you do want to warm it, do so on low heat. Heat it gently in a pan and stir often to avoid cooking the eggs. This way, the salad stays creamy. Always check the temperature to ensure it is safe to eat. It takes about 20 minutes to make this dish. The prep time is just 10 minutes. Cooking the eggs takes another 10 minutes. This quick process makes it easy to whip up a tasty meal. Yes, you can make it ahead of time! Prepare the salad and store it in the fridge. It will stay fresh for up to two days. To keep the avocado from browning, cover it tightly with plastic wrap. This helps keep it tasty and bright. You have many options to serve with this salad. Here are some ideas: - Toasted whole grain bread - Crisp crackers - Leafy greens or lettuce wraps - Fresh veggie sticks like carrots and cucumbers - Pickles or olives for a tangy bite These sides pair well and make your meal more fun! This blog post highlighted how to make a tasty avocado egg salad. You learned about required ingredients and their quality. I shared steps for preparing, mixing, and presenting the dish, plus tips to enhance flavor. Now, you can create a vibrant dish for any occasion. Whether it's a quick snack or party dish, enjoy the health and taste. Try variations to keep it fresh. Make sure to store leftovers properly to enjoy later. Happy cooking!

Easiest Avocado Egg Salad

Discover the easiest avocado egg salad recipe that’s packed with flavor and perfect for any meal. With just a few simple ingredients like hard-boiled eggs, ripe avocado, and a touch of Dijon mustard, you'll create a creamy and delicious dish in no time. This quick recipe is not only healthy but also versatile, making it ideal for lunches or snacks.
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Ingredients
  

3 large eggs, hard-boiled and chopped

1 ripe avocado, mashed

1 tablespoon mayonnaise (or Greek yogurt for a healthier option)

1 teaspoon Dijon mustard

1 small red onion, finely chopped

Salt and pepper, to taste

Fresh dill or chives for garnish (optional)

Instructions
 

Start by hard-boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 9-12 minutes. Transfer eggs to cold water, peel, and chop.

    In a mixing bowl, add the mashed avocado and mix in the mayonnaise and Dijon mustard until smooth.

      Add the chopped hard-boiled eggs and the finely chopped red onion to the avocado mixture.

        Gently fold the ingredients together until combined, being careful not to mash the eggs too much.

          Season with salt and pepper to taste.

            If desired, sprinkle chopped fresh dill or chives on top for added flavor.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-4