AVOCADO AND SPINACH EGG SALAD Recipe
Here’s a fresh and healthy Avocado and Spinach Egg Salad recipe that’s perfect for a light lunch or a protein-packed snack:
🥑 Avocado and Spinach Egg Salad
📝 Ingredients:
- 4 large eggs
- 1 ripe avocado, peeled, pitted, and diced
- 1 cup fresh spinach, finely chopped
- 2 tbsp plain Greek yogurt (or mayonnaise, if preferred)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice (prevents avocado browning and adds freshness)
- Salt and black pepper, to taste
- Optional: chopped chives, red onion, or a pinch of paprika
🍳 Instructions:
- Boil the Eggs:
- Place eggs in a pot, cover with water, and bring to a boil.
- Once boiling, turn off heat and cover. Let sit for 10-12 minutes.
- Transfer eggs to an ice bath to cool, then peel and chop them.
- Mash the Avocado:
- In a mixing bowl, mash the avocado with lemon juice until creamy but slightly chunky.
- Combine Ingredients:
- Add chopped eggs, spinach, Greek yogurt, Dijon mustard, salt, and pepper to the mashed avocado.
- Mix gently until well combined. Adjust seasoning to taste.
- Serve:
- Enjoy as a sandwich, in a wrap, on whole-grain toast, or on a bed of lettuce.
🥄 Tips:
- For extra crunch, add diced celery or cucumber.
- Add a sprinkle of feta or goat cheese for richness.
- To make it vegan, substitute chopped tofu for eggs and use a vegan mayo alternative.
Would you like a version tailored for meal prep, keto, or high-protein diets?
