Avocado and Egg Salad Recipe.

Instructions

1. Cook the eggs:
   • Place eggs in a pot and cover with water. Bring to a boil, then lower heat and simmer for 10 minutes.
   • Drain and cool under cold running water. Peel and chop roughly.
2. Prepare the avocado:
   • Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork, leaving some chunks for texture.
3. Mix the salad:
   • Add the chopped eggs to the mashed avocado.
   • Stir in Greek yogurt or mayonnaise, Dijon mustard, celery (if using), chives, salt, and pepper.
   • Squeeze in a little lemon or lime juice and mix gently until combined.
4. Serve:
   • Enjoy on whole-grain bread, in a wrap, over a green salad, or with crackers.

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Tips:

• For extra flavor, sprinkle some smoked paprika or a dash of hot sauce.
• This salad is best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day (avocado may darken slightly).

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If you want, I can also give you a super creamy, no-mayo version that still tastes rich and flavorful. Do you want me to do that?