Description
This Avocado and Spinach Egg Salad combines creamy avocado with fresh spinach and protein-rich hard-boiled eggs, blended with a tangy mix of mayonnaise, Greek yogurt, and Dijon mustard for a nutritious and delicious meal. Perfect for a quick, healthy lunch served on toast, in lettuce wraps, or as a sandwich filling.
Ingredients
Scale
Egg Salad Mixture
- 6 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, diced
- 1 cup fresh spinach, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp Greek yogurt (optional)
- 1 tsp Dijon mustard
- 1/2 tsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Prepare Ingredients: Begin by peeling and chopping the 6 hard-boiled eggs into bite-sized pieces. Dice the ripe avocado and finely chop the fresh spinach for a blend of texture and freshness.
- Mash Avocado: In a large bowl, use a fork to slightly mash the diced avocado to create a creamy base while still retaining some texture.
- Combine Ingredients: Add the chopped eggs and finely chopped spinach to the mashed avocado. Stir in the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
- Mix Well: Gently mix all the ingredients until well combined, ensuring the flavors meld together. Taste the mixture and adjust the seasoning by adding more salt, pepper, or lemon juice if desired.
- Serve: Chill the egg salad in the refrigerator for a short while or serve immediately. Enjoy it on toasted bread, lettuce wraps, or as a filling for sandwiches for a satisfying meal.
Notes
- For extra flavor, add chopped chives, red onion, or a dash of smoked paprika.
- You can use all mayonnaise or all Greek yogurt depending on your texture and flavor preference.
- Serve chilled for the best taste and freshness.
