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Avocado Egg Salad Stuffed Pitas is a delicious and nutritious dish that perfectly marries the creamy richness of avocados with the hearty texture of eggs. This recipe not only provides a satisfying meal but also packs a nutritional punch, making it an excellent choice for lunch or a light dinner. With the rising popularity of healthy eating, this dish showcases how simple ingredients can come together to create a flavorful and health-conscious meal. Packed with healthy fats and protein, Avocado Egg Salad Stuffed Pitas is not just a treat for your taste buds; it is also a powerhouse of nutrients.

Avocado Egg Salad Stuffed Pitas

Discover the delightful combination of creamy avocados, protein-packed eggs, and zesty flavors in Avocado Egg Salad Stuffed Pitas. This nutritious recipe is perfect for a satisfying lunch or a light dinner, combining healthy fats and essential nutrients in every bite. Follow our simple step-by-step guide to whip up this tasty dish, explore serving suggestions, and learn how to customize it to fit your dietary needs. Enjoy a meal that's as beneficial for your body as it is delicious!
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Ingredients
  

4 large eggs

2 ripe avocados

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper, to taste

¼ cup chopped fresh chives (or green onions)

1 tablespoon chopped fresh dill (optional)

4 whole wheat pitas

Leafy greens (such as spinach or arugula), 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 pan, remove from heat, and let sit for 10-12 minutes. Afterward, transfer eggs to an ice bath to cool, then peel and chop.

    Prepare the Avocado Mixture: In a large mixing bowl, mash the ripe avocados until smooth.

      Mix Ingredients: Add Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper to the mashed avocado. Stir until well combined. Adjust seasoning to taste.

        Combine with Eggs and Herbs: Gently fold in the chopped eggs, chives, and dill (if using) into the avocado mixture. Be careful not to over-mix; you want some texture from the eggs.

          Stuff the Pitas: Cut each pita in half and gently open to create pockets. Stuff each pita half with a generous amount of the avocado egg salad mixture and top with leafy greens.

            Serve: Arrange the stuffed pitas on a platter and serve immediately. You can also refrigerate the egg salad mixture for up to a day and fill the pitas just before serving.

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