AVOCADO AND SPINACH EGG SALAD

Avocado and Spinach Egg Salad

Creamy avocado replaces most (or all!) of the mayo in this fresh, protein-packed egg salad. It’s perfect for sandwiches, wraps, lettuce cups, or served on toast.

🛒 Ingredients (Serves 3–4)

• 6 large eggs

• 1 large ripe avocado

• 1 cup fresh spinach, finely chopped

• 2 tablespoons mayonnaise (optional, for extra creaminess)

• 1 tablespoon fresh lemon juice

• 1 tablespoon Dijon mustard

• 2 tablespoons red onion, finely diced

• 1 tablespoon fresh chives or parsley, chopped

• Salt and black pepper to taste

• Pinch of paprika or chili flakes (optional)

👩‍🍳 Instructions

1️⃣ Boil the Eggs

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

2. Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes.

3. Transfer eggs to an ice bath for 5 minutes.

4. Peel and chop.

2️⃣ Prepare the Avocado Base

1. In a medium bowl, mash the avocado until smooth but slightly chunky.

2. Stir in lemon juice, Dijon mustard, salt, and pepper.

3. Add mayonnaise if using.

3️⃣ Assemble the Salad

1. Fold chopped eggs into the avocado mixture.

2. Add chopped spinach, red onion, and herbs.

3. Gently mix until combined.

4. Taste and adjust seasoning.

4️⃣ Serve

• Spread on toasted bread or croissants

• Spoon into lettuce wraps

• Serve with crackers

• Add on top of mixed greens

💡 Tips & Variations

• Extra crunch: Add diced celery.

• Spicy version: Add chopped jalapeño or hot sauce.

• Low-carb option: Serve in avocado halves or lettuce cups.

• Make it dairy-free: Simply skip the mayo.

• Meal prep tip: Best eaten within 1 day (avocado may brown slightly).