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In the realm of flavorful and healthy meals, Creamy Avocado Egg Salad Tortilla Melts stand out as an exceptional choice. This delightful dish is not only nourishing but also incredibly versatile, making it an ideal option for breakfast, lunch, or a quick snack. The combination of creamy avocado and perfectly boiled eggs creates a satisfying texture that is complemented by the crunch of fresh vegetables and the warmth of a toasted tortilla. Whether you are looking for a light meal or a hearty snack, these tortilla melts are sure to please your palate and energize your day.

Avocado Egg Salad Tortilla Melts

Discover a delicious and healthy meal with Creamy Avocado Egg Salad Tortilla Melts! This versatile dish combines creamy avocado and protein-packed eggs with fresh veggies, all nestled inside a warm tortilla. Perfect for breakfast, lunch, or a quick snack, this recipe not only satisfies your taste buds but also nourishes your body. Learn how to make this delightful dish and explore its nutritional benefits, cooking tips, and more for a satisfying meal any day!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayonnaise)

1 tablespoon Dijon mustard

1 tablespoon lemon juice

Salt and pepper, to taste

2 green onions, finely chopped

1/4 cup red bell pepper, diced

4 large tortillas (flour or corn)

1 cup shredded cheese (cheddar, mozzarella, or a blend)

Fresh cilantro or parsley, for garnish (optional)

Instructions
 

Prepare the Eggs: Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 10-12 minutes. After that, transfer the eggs to an ice bath until fully cooled. Once cooled, peel and chop the eggs.

    Make the Avocado Mixture: In a large mixing bowl, mash the ripe avocado with a fork until smooth but slightly chunky. Add the Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, salt, and pepper. Mix well to combine.

      Combine Ingredients: Gently fold in the chopped eggs, green onions, and diced red bell pepper to the avocado mixture. Taste and adjust seasoning as needed.

        Assemble the Tortilla Melts: Heat a non-stick skillet over medium heat. Take one tortilla and spread a generous portion of the avocado egg salad on half of it. Sprinkle a portion of shredded cheese over the salad, then fold the tortilla in half.

          Grill the Tortilla: Place the folded tortilla in the skillet and cook for 2-3 minutes on one side until golden and crispy. Carefully flip and cook for another 2-3 minutes, or until the cheese has melted and the other side is golden brown. Repeat with the remaining tortillas and filling.

            Serve: Remove the tortilla melts from the skillet and cut them into wedges. Garnish with fresh cilantro or parsley if desired. Serve warm with your choice of salsa or a side salad.

              Prep Time: 10 min | Total Time: 30 min | Servings: 4