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In recent years, avocado-based dishes have seen a meteoric rise in popularity, capturing the hearts and taste buds of food enthusiasts around the world. From avocado toast to creamy smoothies, this versatile fruit has become a staple in many households. One standout recipe that perfectly showcases the rich, buttery flavor of avocados is the Avocado Bliss Egg Salad. This dish is not only delectable but also offers a wealth of nutritional benefits, making it a fantastic choice for health-conscious eaters.

Creamy Avocado Egg Salad

Discover the delightful Avocado Bliss Egg Salad, a nourishing and tasty option that combines creamy avocados with protein-packed eggs. This simple recipe not only offers incredible flavors but also a wealth of health benefits. Perfect for lunch, brunch, or a light dinner, it's customizable to fit any dietary needs. With fresh veggies and a creamy dressing made from Greek yogurt or mayo, this salad can be enjoyed on its own or served in wraps, sandwiches, or with crackers for a crunchy snack. Enjoy a nutritious meal that's as visually appealing as it is delicious!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayonnaise, based on preference)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 cup diced red onion

1/4 cup diced celery

2 tablespoons freshly chopped chives

Salt and freshly cracked black pepper to taste

Optional: a pinch of cayenne pepper for an added kick

Fresh lettuce leaves (for serving)

Instructions
 

Boil the Eggs: Carefully place the eggs in a medium saucepan and cover them with cold water, ensuring that there’s about an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat. As soon as it starts to boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit, covered, for 12 minutes for perfectly hard-boiled eggs.

    Prepare the Avocado: While the eggs are resting, slice the ripe avocado in half lengthwise. Remove the pit with a spoon and gently scoop the creamy flesh into a mixing bowl. Using a fork, mash the avocado until it reaches a creamy yet slightly chunky consistency.

      Mix the Dressing: To the mashed avocado, add Greek yogurt (or mayonnaise), Dijon mustard, fresh lemon juice, a pinch of salt, and freshly cracked black pepper. Mix everything together until the dressing is smooth and fully combined with the avocado.

        Chop the Vegetables: Finely dice the red onion and celery, and chop the fresh chives. Add these chopped vegetables to the avocado mixture for an extra crunch and flavor boost.

          Peel and Chop the Eggs: After 12 minutes, carefully transfer the eggs into a bowl filled with cold water to cool them quickly. Once the eggs are cool enough to handle, peel off the shells and chop the eggs into bite-sized pieces.

            Combine Everything: Gently fold the chopped eggs into the creamy avocado mixture, ensuring that they are well coated without breaking them apart too much. If you like a bit of heat, sprinkle in a pinch of cayenne pepper and mix to combine.

              Taste and Adjust: Taste the egg salad and adjust the seasoning as needed by adding more salt, black pepper, or lemon juice according to your preference.

                Serve: For a fresh presentation, spoon the creamy avocado egg salad onto crisp lettuce leaves, or serve it generously on whole-grain bread or crackers. For a substantial meal, use it as a filling in your favorite sandwich.

                  Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings

                    Presentation Tips: Garnish the egg salad with a sprinkle of additional chives or a slice of lemon on the side for an eye-catching touch.