🥑 Avocado & Spinach Egg Salad

Creamy, protein-rich, and packed with fresh flavor — perfect for sandwiches, wraps, or on its own.

📝 Ingredients (2–3 servings)

Salad Base

• 6 large hard-boiled eggs, chopped

• 1 ripe avocado, diced

• 1 cup fresh baby spinach, chopped

• 2 tbsp red onion, finely diced (optional)

• 1–2 celery stalks, diced (optional for crunch)

Dressing

• 2–3 tbsp Greek yogurt or mayonnaise (or half-and-half for balance)

• 1 tsp Dijon mustard

• 1 tsp lemon juice (prevents avocado browning)

• 1 tbsp fresh dill or parsley, chopped (optional)

• Salt and black pepper to taste

• Pinch of garlic powder or paprika (optional)

🥣 Instructions

1. Prepare Eggs

   • Boil eggs for 10–12 minutes, cool in ice water, peel, and chop.

2. Prep Vegetables

   • Dice the avocado and chopped spinach.

   • Prepare red onion or celery if using.

3. Make the Dressing

   • In a small bowl, mix Greek yogurt or mayo, Dijon mustard, lemon juice, herbs, salt, pepper, and any optional seasonings.

4. Combine

   • Add chopped eggs, avocado, and spinach into a mixing bowl.

   • Gently fold in the dressing until everything is coated.

5. Serve

   • Enjoy on toast, in a sandwich, wrapped in a tortilla, over greens, or with crackers.

🍽 Tips & Variations

• For extra flavor: Add 1–2 tbsp chopped pickles or relish.

• For heat: Add a dash of hot sauce or crushed red pepper flakes.

• Make it healthier: Use all Greek yogurt instead of mayonnaise.

• Make it keto: Skip bread and serve in lettuce cups.