AVOCADO AND SPINACH EGG SALAD

Here’s a delicious and healthy Avocado and Spinach Egg Salad recipe—perfect for a light lunch or a protein-packed snack!

🥑 Avocado and Spinach Egg Salad

Ingredients (Serves 2–3)

• 4 large eggs

• 1 ripe avocado, diced

• 1 cup fresh baby spinach, chopped

• 1–2 tablespoons Greek yogurt or mayonnaise (optional)

• 1 teaspoon Dijon mustard (optional for extra flavor)

• 1 tablespoon lemon juice (prevents avocado browning)

• Salt and pepper, to taste

• Optional add-ins:

  • 1 tablespoon chopped red onion or scallions

  • Fresh herbs (parsley, dill, or chives)

  • A sprinkle of paprika or chili flakes

Instructions

1. Hard-boil the eggs

   • Place the eggs in a saucepan, cover with water, and bring to a boil.

   • Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.

   • Transfer to an ice bath, peel, and chop into small pieces.

2. Prepare the avocado and spinach

   • Dice the avocado and chop the spinach.

   • If using Greek yogurt or mayo, mix it with the lemon juice and mustard in a large bowl.

3. Combine

   • In the bowl, gently mix together the chopped eggs, avocado, spinach, and dressing (if using).

   • Add salt, pepper, and any optional extras to taste.

4. Serve

   • Enjoy on whole-grain toast, in a wrap, stuffed in a pita, or over a bed of greens.

   • Optional: Top with seeds or nuts for crunch.