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In recent years, avocado and egg salad dishes have surged in popularity, captivating the taste buds of health-conscious food lovers and casual eaters alike. The combination of creamy avocado and protein-rich eggs creates a satisfying meal that can be enjoyed at any time of the day. Whether served on a bed of greens, spread on toast, or nestled in a wrap, egg salad has long been a staple in many kitchens. However, we’re taking this classic dish to the next level with the Avocado Egg Salad Tortilla Melts—a delightful fusion that reimagines traditional recipes into something truly unique.

Avocado Egg Salad Tortilla Melts

Discover the delicious and nutritious Avocado Egg Salad Tortilla Melts that take a classic favorite to the next level. Combining creamy avocado with protein-packed eggs, this dish is perfect for any meal of the day. Quick and easy to prepare, it's a great option for busy lunches or gatherings. Customize it with your favorite herbs and spices, and enjoy a heart-healthy meal that's as vibrant as it is satisfying. Perfect for impressing family and friends!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayonnaise)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

Salt and pepper to taste

2 green onions, finely chopped

1/4 cup fresh cilantro or parsley, chopped (optional)

4 large flour or whole wheat tortillas

1 cup shredded cheese (cheddar or Monterey Jack)

1 medium tomato, thinly sliced

Olive oil spray (or butter for grilling)

Instructions
 

Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 9-12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool for about 5 minutes.

    Prepare the Egg Mixture: Peel and chop the cooled eggs into a bowl. Add the ripe avocado and mash it with the eggs using a fork until it reaches your desired consistency (smooth or chunky).

      Combine Ingredients: Stir in the Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, salt, pepper, green onions, and chopped herbs if using. Mix well until everything is fully combined.

        Assemble the Tortilla Melts: Lay out the tortillas on a clean surface. Divide the avocado egg salad mixture evenly among the tortillas, spreading it out to cover them. Top with slices of tomato and sprinkle the shredded cheese over the top.

          Grill the Tortilla Melts: Heat a non-stick skillet over medium heat and spray lightly with olive oil or add a thin layer of butter. Carefully fold the tortillas in half (taco-style) and place them in the skillet. Grill for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted.

            Serve: Remove the tortilla melts from the skillet and let them cool for a minute. Then, cut them into wedges and serve warm with extra lemon wedges or salsa on the side if desired.

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