AVOCADO AND SPINACH EGG SALAD: A NUTRITIOUS AND CREAMY DELIGHT

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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 pot and cover with water. Bring to a boil, then reduce heat and simmer for 10–12 minutes.
  2. Drain the hot water and place the eggs in cold water to cool. Peel and chop the eggs.
  3. In a large mixing bowl, combine the chopped eggs, diced avocado, and chopped spinach.
  4. Add the Greek yogurt (or mayonnaise), Dijon mustard (if using), and lemon juice. Gently stir to combine, mashing the avocado slightly for creaminess.
  5. Season with salt and black pepper to taste. Sprinkle with chopped chives or green onions, if desired.
  6. Serve immediately as a salad on its own, spread on toast, or stuffed into a sandwich or wrap.

Would you like me to help you tweak this for meal prep, keto-friendly, or add any serving suggestions?

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