🥑 Avocado & Spinach Egg Salad
Ingredients (2–3 servings)
4 large eggs
1 ripe avocado
1–2 cups fresh spinach (chopped)
1–2 tablespoons plain yogurt or mayonnaise (optional, for extra creaminess)
1 teaspoon lemon juice
1 small garlic clove (optional, finely minced)
Salt and black pepper to taste
Optional: chopped green onions, chili flakes, or mustard
Instructions
Boil the eggs
Place eggs in cold water, bring to a boil, then cook for about 10–11 minutes. Cool, peel, and chop.
Prepare the avocado
Mash the avocado in a bowl with lemon juice, salt, and pepper until smooth or slightly chunky (your preference).
Mix the base
Add yogurt or mayo (if using) to the avocado for extra creaminess. Stir well.
Add vegetables
Fold in chopped spinach and garlic (if using).
Combine eggs
Gently mix in the chopped boiled eggs.
Season and adjust
Taste and adjust salt, pepper, or lemon juice. Add chili flakes or mustard if you like a kick.
Serving ideas
On whole-grain toast
In a sandwich or wrap
On a bed of lettuce as a light meal
With crackers as a snack
