Avocado Spinach Egg Salad

A healthy twist on the classic egg salad, this Avocado Spinach Egg Salad is creamy, nutritious, and perfect for a quick lunch or light dinner. Packed with healthy fats and leafy greens, it delivers a satisfying taste with every bite.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

6 large eggs

2 ripe avocados

1 cup fresh spinach, chopped

1/4 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chives, chopped

Instructions

1. Fill a pot with water and gently place the eggs inside.

2. Bring the water to a boil, then reduce heat and simmer for 10 minutes.

3. Remove the eggs and place them in an ice bath to cool.

4. Peel the eggs and chop them into small pieces.

5. In a large bowl, mash the avocados with a fork.

6. Add chopped eggs, spinach, mayonnaise, lemon juice, Dijon mustard, salt, and pepper to the bowl and mix until well combined.

7. Garnish with chopped chives before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Best served cold. No reheating needed.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.