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In the world of quick and satisfying meals, few dishes can rival the delectable combination of creamy avocado and hearty egg salad. Creamy Avocado Egg Salad Tortilla Melts elevate this classic dish, marrying the rich, buttery texture of ripe avocados with protein-packed eggs, all wrapped up in a warm, toasty tortilla. This dish is not just a feast for the taste buds; it’s also a powerhouse of nutrition, making it an excellent choice for breakfast, lunch, or dinner.

Avocado Egg Salad Tortilla Melts

Discover a delicious and nutritious twist on a classic favorite with creamy avocado egg salad tortilla melts. This recipe combines the buttery texture of ripe avocados with protein-rich eggs, all wrapped in a warm tortilla. Perfect for any meal, this melt not only satisfies your taste buds but also packs a punch of healthy fats, vitamins, and fiber. Explore versatile variations and serving suggestions that make these melts a standout dish for breakfast, lunch, or dinner. Enjoy the delightful flavors and textures while knowing you’re making a healthy choice!
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Ingredients
  

4 large eggs

1 ripe avocado, peeled and pitted

2 tablespoons plain Greek yogurt (or mayonnaise)

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: Start by placing the eggs in a medium saucepan, ensuring they are fully covered by water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan with a lid, remove it from the heat, and let it sit for approximately 12 minutes. After the time is up, transfer the eggs to a bowl filled with ice water to cool them down quickly. Once cooled, peel and chop the eggs into small pieces.

    Prepare the Avocado Mixture: In a large mixing bowl, use a fork to mash the avocado until it reaches a creamy consistency. Add the Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper. Mix everything together thoroughly until well combined, creating a smooth and creamy blend.

      Combine Ingredients: Gently fold the chopped eggs into the avocado mixture. Add the diced red onion, diced celery, and fresh dill. Mix carefully to ensure all ingredients are evenly integrated. Taste and adjust seasoning with additional salt and pepper as needed.

        Assemble Tortillas: Heat a non-stick skillet over medium heat. Place one tortilla in the skillet, then sprinkle approximately 1/4 cup of shredded cheese over one half of the tortilla. Spoon a generous portion of the avocado egg salad mixture on top of the cheese. Carefully fold the tortilla over to form a half-moon shape, enclosing the filling.

          Cook the Tortilla Melt: Let the folded tortilla cook for about 2-3 minutes on one side, or until it turns golden brown and the cheese starts to melt. Using a spatula, gently flip the tortilla and cook the other side for an additional 2-3 minutes until it is also golden brown.

            Repeat: Once cooked, remove the tortilla melt from the skillet and transfer it to a cutting board. Repeat the assembly and cooking steps with the remaining tortillas and filling until all are prepared.

              Serve: Cut each tortilla melt into wedges for easy serving. Arrange the wedges on a platter and, if desired, serve alongside fresh spinach leaves for a burst of color and added crunch. Enjoy your delightful creamy avocado egg salad tortilla melts while they are warm!

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