Avocado and Spinach Egg Salad

Ingredients (Serves 2–3)

– 4 large eggs

– 1 ripe avocado

– 1½ cups fresh spinach, finely chopped

– 2–3 tbsp mayonnaise or Greek yogurt

– 1 tsp mustard (optional)

– 1 tbsp lemon juice

– Salt and black pepper, to taste

– 1 tbsp chopped green or red onion (optional)

– 1 tsp olive oil (optional)

– Paprika or chili flakes and fresh herbs, to taste

Instructions

1. Boil the eggs for 9–12 minutes, then cool, peel, and chop.

2. Mash the avocado with lemon juice, mayonnaise or Greek yogurt, and mustard.

3. Stir in the chopped spinach, eggs, and onion.

4. Season with salt, pepper, and optional paprika or herbs.

5. Mix gently and serve immediately, on toast, in lettuce cups, or as a fresh salad.

Prep Time: 10 minutes Cook Time: 10 minutes Tip: Add lemon juice to help keep the avocado fresh and prevent browning.