Description
This Avocado and Spinach Egg Salad is a creamy and flavorful dish that can be enjoyed as a protein-packed side, on toast, or in a sandwich. With the richness of avocado, the freshness of spinach, and the protein from eggs, this salad is a satisfying and nutritious option for any meal.
Ingredients
Hard-Boiled Eggs:
6 eggs, peeled and chopped;
Ripe Avocado:
1 avocado, peeled and diced;
Fresh Spinach:
1 cup, finely chopped;
Mayonnaise:
2 tablespoons (or Greek yogurt for a lighter option);
Dijon Mustard:
1 teaspoon;
Lemon Juice:
1 tablespoon;
Garlic Powder:
1/4 teaspoon;
Salt and Black Pepper:
to taste;
Chopped Green Onions or Chives:
for garnish (optional)
Instructions
- Mash Avocado: In a medium bowl, mash the avocado slightly with a fork, leaving some chunks for texture.
- Combine Ingredients: Add the chopped hard-boiled eggs and finely chopped spinach. Stir in mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Mix Well: Gently mix until everything is well combined and creamy. Adjust seasoning as needed.
- Serve: Serve chilled on toast, in a sandwich, in lettuce wraps, or as a side dish. Garnish with green onions or chives.
Notes
- For added flavor, mix in crumbled feta, chopped bacon, or diced tomatoes.
- To prevent browning, press plastic wrap directly onto the surface when storing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for eggs)
- Category: Salad, Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 190mg
