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The Avocado Dream Egg Salad is a delightful twist on a classic recipe, merging the creamy richness of ripe avocados with the satisfying protein of eggs. This dish has gained significant popularity in recent years, especially among health-conscious food enthusiasts seeking nutritious and delicious meal options. The avocado and egg salad not only tantalizes the taste buds but also serves as a versatile dish that can easily transition from breakfast to lunch or even a light dinner.

Creamy Avocado Egg Salad

Discover the Avocado Dream Egg Salad, a nutritious twist on a classic favorite that blends creamy avocados with protein-rich eggs. This delicious dish is perfect for breakfast, lunch, or a light dinner, packed with healthy fats, vitamins, and minerals. Easy to prepare and versatile, it can be enjoyed in various ways, from on toast to in lettuce wraps. Explore the benefits of these powerful ingredients and elevate your meal game with this tasty recipe that prioritizes flavor and health.
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Ingredients
  

4 large eggs

1 ripe avocado, peeled and pitted

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lime juice

1/4 teaspoon garlic powder

Salt and pepper, to taste

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro (or parsley)

Optional: Slices of whole grain bread or lettuce leaves for serving

Instructions
 

Boil the Eggs: In a medium saucepan, place the eggs and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let sit for 10-12 minutes. Then transfer the eggs to an ice bath to cool.

    Prepare the Avocado Mixture: While the eggs are cooling, scoop the avocado into a mixing bowl. Mash it with a fork until smooth, leaving a few small lumps for texture.

      Add Flavor: To the mashed avocado, add the Greek yogurt, Dijon mustard, lime juice, garlic powder, and a pinch of salt and pepper. Mix until well combined.

        Chop the Eggs: Once the eggs are cool, peel them and chop them into small pieces. You can do this with a knife or an egg slicer for uniform pieces.

          Combine Ingredients: Gently fold the chopped eggs into the avocado mixture. Be careful not to over-mix to maintain some of the egg's texture.

            Add Vegetables: Stir in the finely chopped red onion and fresh cilantro (or parsley) for a burst of color and flavor. Adjust seasoning with more salt and pepper if needed.

              Serve: Enjoy the creamy avocado egg salad on its own, or serve it over slices of whole grain bread for an open-faced sandwich, or spoon it onto lettuce leaves for a refreshing wrap.

                Prep Time, Total Time, Servings:

                  15 minutes | 25 minutes | 4 servings