Avocado-Packed Egg Salad Bliss Recipe
This avocado-packed egg salad is a nutritious twist on a classic dish, combining creamy avocado with protein-rich eggs. It's perfect for a light meal or as a filling for sandwiches.
Ingredients
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 2 green onions
- ¼ cup celery
- 1 tablespoon fresh dill
- Salt and pepper
- Crisp lettuce leaves optional
Instructions
- Place the eggs in a saucepan and cover with cold water by an inch. Boil the water, then cover and remove from heat for 12 minutes.
- Transfer the eggs to ice water for 5 minutes to cool.
- Peel the cooled eggs and chop into small pieces.
- In a mixing bowl, combine mashed avocado, Greek yogurt, Dijon mustard, and lemon juice until smooth.
- Fold in chopped eggs, green onions, diced celery, and dill until well mixed.
- Season with salt and pepper to taste.
- Serve on lettuce leaves or use as a filling for sandwiches or wraps.
Notes
Serve in avocado halves for an elegant presentation.