Description
A creamy and nutritious egg salad made with ripe avocado, fresh spinach, and simple seasonings for a healthy and satisfying meal.
Ingredients
- 4 large eggs
- 1 ripe avocado
- 1 cup fresh spinach, finely chopped
- 2 tablespoons plain yogurt or mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Boil eggs for 9–10 minutes, then cool in cold water.
- Peel and chop eggs into small pieces.
- Mash avocado in a bowl until smooth but slightly chunky.
- Add yogurt or mayonnaise, lemon juice, olive oil, salt, pepper, and garlic powder, mixing well.
- Fold in chopped eggs, spinach, and parsley.
- Mix gently until evenly combined.
- Taste and adjust seasoning.
- Serve immediately or chill for 20 minutes before serving.
Notes
- Use ripe avocado for best texture.
- Add lemon juice to prevent browning.
- Best consumed fresh for optimal flavor.
- Store in airtight container for up to 2 days.
- Do not reheat; serve cold.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/No-Cook
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 190 mg
