Avocado Egg Salad Stuffed Pitas

In the fast-paced world we live in, the demand for quick, nutritious meals has never been higher. Among the myriad of options available, Avocado Egg Salad Stuffed Pitas emerge as a standout choice, seamlessly marrying the creamy richness of avocado with the protein-packed goodness of eggs. This delightful dish not only offers a burst of flavors but also serves as a canvas for your culinary creativity, making it suitable for a variety of dietary preferences. Whether you're seeking a wholesome lunch to keep you energized throughout the day, a light dinner that doesn’t weigh you down, or a satisfying snack that hits the spot, these stuffed pitas are bound to become a go-to staple in your kitchen.

Treat yourself to a nutritious and delicious meal with Avocado Egg Salad Stuffed Pitas. This recipe combines the creaminess of avocado with protein-rich eggs for a satisfying dish that suits any meal. Perfect for lunch, a light dinner, or a quick snack, these pitas are a versatile addition to your kitchen. Explore simple steps to create this delightful salad, packed with healthy fats and essential nutrients. Elevate your dining experience with fresh herbs and customizable flavors that will keep you energized throughout the day!

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Ingredients

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayonnaise if preferred)

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon garlic powder

Salt and pepper, to taste

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro (or parsley)

4 small whole wheat pitas

Lettuce leaves, for serving (optional)

Cherry tomatoes, for garnish (optional)

Instructions

Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10-12 minutes. Then, transfer the eggs to an ice bath to cool for another 10 minutes. Once cool, peel the eggs and chop them into small pieces.

Prepare the Avocado Mixture: In a large mixing bowl, scoop out the avocado and mash it with a fork until slightly chunky. Stir in the Greek yogurt (or mayonnaise), Dijon mustard, and lemon juice until well combined.

Season the Mixture: Add garlic powder, salt, and pepper to taste. Gently fold in the chopped eggs, green onions, and cilantro until evenly mixed. Taste and adjust seasoning if needed.

Assemble the Pitas: Cut the whole wheat pitas in half to create pockets. If desired, lightly toast them for added crunch. Spoon the avocado egg salad mixture generously into each pita half.

Garnish and Serve: Add lettuce leaves inside the pitas for added freshness, and garnish with halved cherry tomatoes if using. Serve immediately or refrigerate for up to an hour before serving for a cooler option.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4