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The Creamy Avocado Egg Salad Tortilla Melts are the perfect blend of comfort food and healthy eating, making it a versatile dish for any time of day. Whether you're looking for a satisfying lunch, a quick dinner, or a delightful snack, this recipe checks all the boxes. The combination of creamy avocado and protein-packed eggs creates a rich texture that is both indulgent and nutritious. This dish not only pleases the palate but also caters to health-conscious individuals seeking flavorful meals without sacrificing nutritional value.

Avocado Egg Salad Tortilla Melts

Indulge in the deliciousness of Creamy Avocado Egg Salad Tortilla Melts, a perfect harmony of comfort food and healthy ingredients. This versatile dish features creamy avocado paired with protein-rich eggs, vibrant vegetables, and fresh herbs, all wrapped in warm tortillas and topped with melted cheese. Ideal for any meal, this recipe is not only satisfying but also packed with nutrients, making it a great choice for health-conscious eaters. Enjoy this flavorful fusion that's both indulgent and nutritious!

Ingredients
  

4 large eggs

1 ripe avocado, peeled and pitted

2 tablespoons plain Greek yogurt (or mayo)

1 teaspoon Dijon mustard

1 tablespoon lemon juice

Salt and pepper, to taste

1/4 cup diced red onion

1/4 cup diced celery

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

4 large flour tortillas

1 cup shredded cheese (cheddar or a blend)

Fresh spinach leaves (optional, for serving)

Instructions
 

Boil the Eggs: Place the eggs in a saucepan and cover them with 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 this, transfer the eggs to an ice bath to cool, then peel and chop them.

    Prepare Avocado Mixture: In a large mixing bowl, mash the avocado with a fork until smooth. Add the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.

      Combine Ingredients: Fold the chopped eggs, diced red onion, diced celery, and dill into the avocado mixture. Adjust seasoning with more salt and pepper if desired.

        Assemble Tortillas: Heat a non-stick skillet over medium heat. Lay one tortilla in the skillet and sprinkle about 1/4 cup of shredded cheese over half of the tortilla. Spoon a generous amount of the avocado egg salad mixture on top of the cheese. Fold the tortilla over to create a half-moon shape.

          Cook the Tortilla Melt: Cook the folded tortilla for about 2-3 minutes on one side until it is golden brown and the cheese begins to melt. Flip carefully and cook for another 2-3 minutes on the other side.

            Repeat: Remove from the skillet and place on a cutting board. Repeat the process with the remaining tortillas and filling.

              Serve: Cut each tortilla melt into wedges. Serve hot, with fresh spinach leaves on the side if desired. Enjoy your delicious creamy avocado egg salad tortilla melts!

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