AVOCADO AND SPINACH EGG SALAD: A NUTRITIOUS AND CREAMY DELIGHT

Ingredients

  • 4 large eggs
  • 1 ripe avocado, diced
  • 2 cups fresh baby spinach, chopped
  • 2 tablespoons plain Greek yogurt or mayonnaise
  • 1 teaspoon Dijon mustard (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste
  • 1 tablespoon chopped fresh chives or green onions (optional)

Instructions

  1. Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let stand for 10-12 minutes. Then transfer the eggs to cold water to cool.
  2. Peel and roughly chop the hard-boiled eggs.
  3. In a large bowl, combine the chopped eggs, diced avocado, and chopped spinach.
  4. In a small bowl, mix together the Greek yogurt (or mayo), Dijon mustard (if using), lemon juice, salt, and pepper.
  5. Pour the dressing over the egg mixture and gently fold everything together until well combined.
  6. Taste and adjust seasoning if needed. Sprinkle with fresh chives or green onions if desired.
  7. Serve immediately on whole grain toast, as a sandwich filling, or enjoy as is!

Would you like a variation suggestion, like adding bacon bits, cherry tomatoes, or serving ideas?

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