AVOCADO AND SPINACH EGG SALAD:

Yum, that sounds like a super fresh and tasty twist on egg salad! Here’s a quick recipe for an Avocado and Spinach Egg Salad:

Ingredients:

• 6 large eggs
• 1 ripe avocado
• 1 cup fresh spinach, chopped
• 2 tbsp Greek yogurt (or mayo, if preferred)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice (or to taste)
• Salt and pepper to taste
• Optional: chopped red onion, cucumber, or herbs like dill or parsley

Directions:

1. Boil the eggs: Place the eggs in a pot of cold water. Bring to a boil, then reduce heat and let them simmer for about 9-10 minutes. Once done, remove them from the water and let them cool.
2. Prepare the avocado: While the eggs are cooling, mash the ripe avocado in a bowl.
3. Chop the spinach: Roughly chop the spinach and set it aside.
4. Peel and chop the eggs: Once the eggs are cool enough to handle, peel and chop them into small pieces.
5. Mix it all together: In a large bowl, combine the chopped eggs, mashed avocado, Greek yogurt (or mayo), Dijon mustard, and lemon juice. Stir until everything is well mixed.
6. Add spinach and season: Fold in the chopped spinach, and season with salt and pepper. If you like, throw in some extra flavor with optional red onion or cucumber.
7. Serve: You can enjoy this egg salad on whole-grain toast, in a wrap, or even on a bed of leafy greens!

How do you usually enjoy your egg salad? Would you add any extra ingredients or toppings?