Ingredients
(Serves 2-3)
4 large eggs, hard-boiled and chopped
1 ripe avocado, mashed
1 cup fresh spinach, finely chopped
¼ cup red onion, finely chopped
1 tablespoon Greek yogurt (or mayonnaise, optional)
1 teaspoon Dijon mustard
1 tablespoon lemon juice (or lime juice)
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (optional, for extra flavor)
1 tablespoon chopped fresh parsley (or chives)
Instructions
- Boil the Eggs:
Place eggs in a saucepan, cover with water, and bring to a boil.
Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
Transfer to an ice bath, let cool, then peel and chop. - Prepare the Avocado Base:
In a bowl, mash the avocado with lemon juice, garlic powder, salt, and pepper.
Mix in Greek yogurt (or mayo) and Dijon mustard for added creaminess. - Assemble the Salad:Salad
Add chopped eggs, spinach, red onion, and parsley.
Gently mix everything together until well combined. - Serve & Enjoy:
Serve as a salad, in a wrap, or on whole-grain toast.
Garnish with extra paprika or chives, if desired.