Description
A creamy and nutritious avocado and spinach egg salad perfect for a light meal.
Ingredients
Scale
- 6 large hard-boiled eggs, chopped
- 1 ripe avocado, peeled and diced
- 1 cup fresh spinach, finely chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- Optional: chopped fresh chives or parsley for garnish
Instructions
- In a large bowl, combine chopped hard-boiled eggs, diced avocado, chopped spinach, and red onion.
- In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Gently fold the dressing into the egg mixture until well combined, being careful not to mash the avocado too much.
- Adjust seasoning with salt and pepper as needed.
- Garnish with chopped chives or parsley if desired.
- Serve chilled on whole-grain bread, crackers, or lettuce wraps.
Notes
- For a healthier option, you can reduce the amount of mayonnaise.
- This salad can be served immediately or stored in the refrigerator for up to 2 days.
- Perfect for picnics or as a quick lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280