Description
This Avocado and Spinach Egg Salad is a creamy and nutritious twist on traditional egg salad. Packed with protein and healthy fats, it makes for a satisfying lunch or light dinner option.
Ingredients
Scale
- 6 large hard-boiled eggs (peeled and chopped)
- 1 ripe avocado (peeled and mashed)
- 1 cup fresh spinach (finely chopped)
- 2 tablespoons Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Ingredients:
Instructions
- In a large bowl, mash the avocado with lemon juice until smooth.
- Stir in the Greek yogurt (or mayonnaise), Dijon mustard, and garlic powder.
- Add the chopped hard-boiled eggs and finely chopped spinach, then mix gently until well combined.
- Season with salt and pepper to taste.
- Serve immediately as a sandwich, on toast, in a wrap, or over greens.
Notes
- For extra flavor and texture, add chopped red onion, celery, or fresh herbs like dill or parsley.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 230
- Sugar: 1g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 280mg
