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
- 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.
- Peel and roughly chop the hard-boiled eggs.
- In a large bowl, combine the chopped eggs, diced avocado, and chopped spinach.
- In a small bowl, mix together the Greek yogurt (or mayo), Dijon mustard (if using), lemon juice, salt, and pepper.
- Pour the dressing over the egg mixture and gently fold everything together until well combined.
- Taste and adjust seasoning if needed. Sprinkle with fresh chives or green onions if desired.
- 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?