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### **Instructions:**
1. **Prep the ingredients**
Hard boil the eggs ahead of time and let them cool. Once ready, chop them into bite-sized pieces. Dice the avocado and place both in a medium bowl.
2. **Mix the dressing**
Add the lemon juice, Dijon mustard, and Greek yogurt (if using). Gently fold the mixture together, mashing the avocado slightly to create a creamy texture. Season with salt and pepper.
3. **Customize to taste**
Add fresh herbs or chopped veggies if desired. Taste and adjust seasoning as needed.
4. **Serve your way**
Spoon it onto toast, stuff it into lettuce wraps, serve it in a sandwich, or enjoy it straight from the bowl!
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### **Serving Ideas**
* 🥑 **On whole grain toast** for a high-fiber breakfast or lunch
* 🥬 **In lettuce cups** for a light, low-carb option
* 🥪 **Between slices of sourdough or pita** for a classic sandwich feel
* 🍽️ **With crackers or veggie sticks** as a healthy snack or appetizer
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### **Nutrition Boost**
* **Avocados** are rich in heart-healthy monounsaturated fats, fiber, and potassium
* **Eggs** provide high-quality protein, essential vitamins, and healthy fats
* **Greek yogurt** (if used) adds probiotics and creaminess without the heaviness of mayo
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### **Final Thoughts**
This **Avocado & Egg Salad** is the perfect combination of creamy, tangy, and satisfying — with zero guilt and tons of flavor. It’s great for breakfast, lunch, or a post-workout snack. Plus, it’s an easy way to use up leftover hard-boiled eggs or avocados that are just ripe enough.
Healthy eating doesn’t have to be complicated — and this recipe is proof. Whip it up in minutes, and enjoy a fresh twist on a classic favorite.
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Would you like a low-fat version, storage tips, or a printable recipe card? Just let me know!
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