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If you're looking for a delicious and nutritious meal that can be enjoyed at any time of the day, look no further than avocado egg salad stuffed pitas. This dish combines the creamy texture of ripe avocados with the satisfying protein of hard-boiled eggs, creating a flavorful medley that is both filling and healthy. The appeal of this recipe lies not only in its delightful taste but also in its adaptability; it can serve as a quick lunch, a light dinner, or even a snack.

Avocado Egg Salad Stuffed Pitas

Discover the deliciousness of avocado egg salad stuffed pitas, a perfect blend of creamy avocado and protein-rich eggs. This nutritious dish is not only satisfying but also versatile, great for lunches, dinners, or snacks. The combination of flavors and textures, enhanced by Greek yogurt and whole wheat pitas, makes it a standout choice. Customize it with spices, extra veggies, and enjoy a healthy meal that’s as easy to make as it is delightful to eat.
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Ingredients
  

4 large eggs

1 ripe avocado, peeled and pitted

2 tablespoons Greek yogurt (or mayonnaise)

1 tablespoon Dijon mustard

1 tablespoon lemon juice

Salt and pepper, to taste

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika (optional for extra flavor)

1/4 cup finely chopped red onion

1/4 cup diced celery

1/4 cup fresh parsley, chopped

4 whole wheat pitas

Extra sliced vegetables (lettuce, tomatoes, cucumbers) for stuffing

Instructions
 

Boil the Eggs: Place the eggs in a 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 it sit for about 12 minutes. After that, transfer the eggs to an ice bath to cool before peeling.

    Prepare the Avocado Mix: In a large mixing bowl, mash the ripe avocado with a fork until smooth. Add the Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, salt, pepper, garlic powder, and smoked paprika. Mix until well combined.

      Chop the Eggs: Once the eggs are cooled and peeled, chop them coarsely and add to the avocado mixture.

        Add Vegetables: Fold in the chopped red onion, diced celery, and fresh parsley into the avocado egg mixture. Adjust the seasoning with more salt and pepper if desired.

          Assemble the Pitas: Cut the whole wheat pitas in half to create pockets. Gently open each pita and stuff generously with the avocado egg salad.

            Add Extra Veggies: If desired, add sliced vegetables like lettuce, tomatoes, and cucumbers into the stuffed pitas for extra crunch and freshness.

              Serve: Enjoy immediately or refrigerate for up to 2 hours before serving for a chilled option.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings