Avocado and Spinach Egg Salad

🛒 Ingredients (Serves 4)

• 6 large eggs

• 1 large ripe avocado

• 1 cup fresh spinach, finely chopped

• 2 tbsp plain Greek yogurt (or mayonnaise)

• 1 tbsp fresh lemon juice

• 1 tbsp Dijon mustard

• 1 tbsp red onion, finely minced (optional)

• 1 tbsp fresh chives or parsley, chopped

• ¼ tsp garlic powder

• Salt and black pepper to taste

🔥 Instructions

1️⃣ Boil the Eggs

1. Place eggs in a saucepan and cover with cold water.

2. Bring to a boil, then cover and remove from heat.

3. Let sit for 10–12 minutes.

4. Transfer to an ice bath and cool completely.

5. Peel and chop eggs.

2️⃣ Prepare the Avocado Base

1. In a medium bowl, mash the avocado until mostly smooth (leave a little texture if desired).

2. Stir in Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and pepper.

3️⃣ Combine

1. Fold in chopped eggs.

2. Add chopped spinach, red onion (if using), and fresh herbs.

3. Gently mix until evenly combined.

4. Taste and adjust seasoning as needed.

🥪 Serving Ideas

• On whole-grain toast

• In a croissant or sandwich

• Wrapped in a tortilla

• Spoon into lettuce cups for low-carb

• With crackers or veggie sticks

🥶 Storage Tips

• Store in an airtight container in the refrigerator.

• Best eaten within 1–2 days (avocado may brown slightly—add extra lemon juice to help prevent this).