🥑 Avocado and Spinach Egg Salad
A Nutritious & Creamy Mediterranean Delight
Ingredients
-
4 large eggs, hard-boiled and chopped
-
1 ripe avocado, diced or mashed
-
1½ cups fresh baby spinach, finely chopped
-
2 tablespoons extra-virgin olive oil
-
1 tablespoon fresh lemon juice
-
1 teaspoon Dijon mustard (optional)
-
1 small garlic clove, finely grated (optional)
-
Sea salt & freshly ground black pepper, to taste
Optional Mediterranean Add-Ins
-
2 tablespoons chopped fresh parsley or dill
-
2 tablespoons crumbled feta cheese
-
1 tablespoon capers or chopped olives
-
Pinch of paprika or za’atar
Instructions
-
Boil the Eggs
Place eggs in cold water, bring to a boil, then simmer 9–10 minutes.
Cool, peel, and chop. -
Prepare the Creamy Base
In a bowl, mash avocado with lemon juice, olive oil, Dijon, garlic, salt, and pepper until smooth. -
Combine
Fold in chopped eggs and spinach gently to keep texture. -
Season & Rest
Adjust seasoning. Let sit 5 minutes so flavors meld. -
Serve
Finish with herbs, feta, or spices if using.
🌿 Mediterranean Serving Ideas
-
On whole-grain toast or sourdough
-
Stuffed into pita bread
-
As a protein-rich salad bowl
-
With cucumber slices or tomato wedges
💚 Why This Recipe Works
✔ High-quality protein from eggs
✔ Healthy fats from avocado & olive oil
✔ Iron-rich spinach
✔ Naturally creamy — no mayo needed
🔄 Variations
-
Dairy-free: Skip feta
-
Low-carb: Serve in lettuce cups
-
Spicy: Add chili flakes or harissa
