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In recent years, avocado-based dishes have surged in popularity, becoming a staple in many kitchens around the world. Known for their creamy texture and rich flavor, avocados are not only delicious but also packed with nutrients, making them a favored ingredient in both savory and sweet recipes. One dish that beautifully marries the goodness of avocados with another nutrient-rich ingredient is the Avocado Egg Salad Stuffed Pitas. This recipe is a delightful and nutritious meal option that can easily transition from a filling lunch to a sophisticated brunch or a light dinner.

Avocado Egg Salad Stuffed Pitas

Discover the delicious and nutritious Avocado Egg Salad Stuffed Pitas, perfect for lunch, brunch, or a light dinner. This recipe blends creamy avocados with protein-rich eggs, fresh veggies, and herbs, creating a wholesome meal that’s easy to customize according to your taste. Simple to prepare and packed with health benefits, these stuffed pitas offer a satisfying and flavorful option. Try it out for a refreshing twist on a classic dish!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayo for a creamier texture)

1 teaspoon Dijon mustard

1 tablespoon lemon juice

Salt and pepper, to taste

¼ cup diced red onion

¼ cup diced cucumber

¼ cup chopped fresh parsley (or your favorite herb)

2 whole wheat pita breads

A few cherry tomatoes, halved (for garnish)

Instructions
 

Boil the Eggs: In a medium saucepan, place the eggs and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 9-12 minutes. (9 for soft-boiled, 12 for hard-boiled). Once done, transfer the eggs to an ice water bath to cool for a few minutes. Peel the eggs and chop them coarsely.

    Prepare the Avocado: While the eggs are cooling, cut the avocado in half, remove the pit, and scoop out the flesh into a mixing bowl. Mash it with a fork until creamy, leaving some chunks for texture.

      Mix the Salad: To the mashed avocado, add the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined. Gently fold in the chopped eggs, diced red onion, cucumber, and parsley. Taste and adjust seasoning with additional salt and pepper if necessary.

        Assemble the Pitas: Slice each pita in half to create a pocket. Spoon the avocado egg salad generously into each pita half.

          Garnish and Serve: Add halved cherry tomatoes on top for a refreshing touch. Serve immediately and enjoy it with a side of fresh veggies or chips.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2-4 servings (depending on appetite)