Here’s a detailed recipe and guide for Avocado and Spinach Egg Salad—creamy, nutritious, and perfect for a quick meal 🥑🥗🥚
🥗 Avocado and Spinach Egg Salad: A Nutritious and Creamy Delight
⏱ Time
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
🍽 Serves
- 2–3 servings
🧾 Ingredients
- 4 large eggs
- 1 ripe avocado
- 1 cup fresh spinach, finely chopped
- 2 tbsp Greek yogurt (or mayonnaise for creamier texture)
- 1 tsp Dijon mustard
- 1–2 tsp lemon juice
- Salt and pepper, to taste
- Optional: chopped chives, parsley, or green onions
👩🍳 Instructions
1️⃣ Cook the Eggs
- Place eggs in a pot and cover with water.
- Bring to a boil, then reduce heat to low and simmer 10 minutes for hard-boiled eggs.
- Transfer to ice water to cool, then peel and chop.
2️⃣ Prepare the Avocado
- Cut avocado in half, remove the pit, and scoop the flesh into a bowl.
- Mash with a fork until creamy but slightly chunky.
3️⃣ Mix the Salad
- In a mixing bowl, combine chopped eggs, mashed avocado, and finely chopped spinach.
- Add Greek yogurt, Dijon mustard, and lemon juice.
- Mix gently until well combined.
4️⃣ Season and Serve
- Season with salt and pepper to taste.
- Garnish with optional herbs or green onions.
- Serve on whole-grain toast, in a wrap, or as a side salad.
🌟 Benefits
- Protein-rich: Eggs provide high-quality protein.
- Healthy fats: Avocado adds heart-healthy monounsaturated fats.
- Vitamins & minerals: Spinach is full of iron, fiber, and antioxidants.
- Low-carb & filling: Perfect for a light but satisfying meal.
💡 Tips
- For extra flavor, add paprika, garlic powder, or a dash of hot sauce.
- Make it ahead of time and store in an airtight container for up to 2 days.
- Use baby spinach for a tender texture.