Description
Avocado and Spinach Egg Salad is a creamy, nutritious dish that combines hard-boiled eggs with ripe avocados and fresh spinach. This delightful salad is perfect for brunches, quick lunches, or light dinners, offering a satisfying explosion of flavors in every bite. Quick to prepare and versatile, you can enjoy it on toast, in wraps, or straight from the bowl. Whip up this vibrant green salad to impress your family and friends!
Ingredients
Scale
- 4 large hard-boiled eggs
- 2 cups fresh baby spinach
- 1 ripe avocado
- ½ cup Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- ½ tsp salt (to taste)
- ¼ tsp black pepper (to taste)
- 1 tsp Dijon mustard
Instructions
- Boil water in a saucepan. Add eggs and cook for 10-12 minutes until hard-boiled. Cool under cold running water.
- While cooling, cut the avocado, scoop into a bowl, and mash with a fork until creamy yet slightly chunky.
- Finely chop spinach and fold into the mashed avocado. Add Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to enhance flavors.
- Peel cooled eggs under running water to remove shells easily. Chop them into small pieces and mix with the avocado-spinach mixture.
- Gently combine all ingredients without over-mixing to maintain egg chunks.
- Taste and adjust seasoning as necessary before serving on toast or in lettuce leaves.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 370mg