Avocado and Spinach Egg Salad

Here’s a fresh and creamy Avocado and Spinach Egg Salad — a healthy twist on the classic! Packed with protein, fiber, and healthy fats, it’s perfect for sandwiches, lettuce wraps, or on its own.

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🥑🥬 Avocado and Spinach Egg Salad

🧂 Ingredients (Serves 2–4):

• 6 hard-boiled eggs, peeled and chopped

• 1 ripe avocado, diced or mashed

• 1 cup fresh spinach, finely chopped

• 2 tbsp Greek yogurt or mayonnaise (or a combo)

• 1 tsp Dijon mustard

• 1 tbsp lemon juice (prevents browning and adds brightness)

• Salt and pepper, to taste

• Optional: chopped chives, parsley, or a pinch of paprika

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👩‍🍳 Instructions:

1. Mash avocado in a large bowl with lemon juice until mostly smooth (leave some chunks if you like texture).

2. Add Greek yogurt or mayo, mustard, salt, and pepper. Stir to combine.

3. Fold in chopped eggs and chopped spinach until everything is evenly mixed.

4. Adjust seasoning to taste. Serve immediately or refrigerate for up to 1 day.

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🥪 Serving Suggestions:

• On whole grain toast or sandwich bread

• Scooped into lettuce wraps or pita pockets

• Topped on crackers, rice cakes, or a bed of greens

• Add sliced tomato or cucumber for extra crunch

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🔄 Variations:

• Make it spicy with sriracha, hot sauce, or red pepper flakes

• Add chopped red onion, celery, or dill pickles for texture

• Use arugula or baby kale instead of spinach

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Would you like a keto version, a meal prep-friendly batch, or one without dairy