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To elevate the flavor profile of your Creamy Avocado Egg Salad Pitas, incorporating fresh herbs is essential. Herbs not only enhance the taste but also add a burst of freshness that complements the creaminess of the avocado and eggs. When adding herbs like dill, cilantro, or chives, it's important to use the right folding technique to ensure even distribution throughout the salad.

Avocado Egg Salad Stuffed Pitas

Discover the deliciousness of creamy avocado egg salad pitas, a perfect meal that balances flavor and nutrition. This simple recipe combines rich avocado with protein-packed eggs, all wrapped in warm pita bread. It's easy to prepare, making it ideal for busy days or leisurely weekends. Fresh herbs add a burst of flavor, while the option of Greek yogurt keeps it healthy. Enjoy this satisfying dish for lunch or dinner, and get creative with variations to delight your taste buds!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayo for a richer flavor)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

2 tablespoons fresh chives, chopped

2 tablespoons fresh parsley, chopped

2 pita pockets

Lettuce leaves (for serving)

Optional: Sliced radishes or cucumber for garnish

Instructions
 

Boil the Eggs: Place the eggs in a medium saucepan and cover them with water. Bring to a boil over medium heat. Once boiling, cover the pot, remove it from heat, and let sit for 10-12 minutes. Transfer the eggs to an ice bath to cool.

    Prepare the Avocado: While the eggs cool, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork until creamy but still a bit chunky.

      Mix the Dressing: In the bowl with the avocado, add Greek yogurt (or mayo), Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Stir until well combined.

        Chop the Eggs: Once the eggs have cooled, peel them and chop them into small pieces. Add the chopped eggs to the avocado mixture.

          Add Fresh Herbs: Fold in the chopped chives and parsley, ensuring everything is well incorporated.

            Prepare the Pitas: Gently warm the pita pockets in a toaster or on a non-stick skillet over low heat for about 1-2 minutes, until they're warm but not crispy.

              Fill the Pitas: Open each pita pocket and fill with a generous scoop of the avocado egg salad. Top with lettuce leaves for added crunch.

                Garnish and Serve: If desired, garnish with sliced radishes or cucumber for an extra touch of freshness. Enjoy immediately!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings