👩🍳 Instructions:
1. Boil the Eggs:
- Place eggs in a pot, cover with cold water, and bring to a boil.
- Once boiling, reduce heat and simmer for 10–12 minutes.
- Drain and place eggs in cold water. Peel once cool.
2. Mash the Avocado:
- In a mixing bowl, mash the avocado with lemon juice, salt, and pepper.
3. Chop and Mix:
- Chop the eggs and add to the avocado mash.
- Add yogurt or mayo, mustard (if using), and chopped spinach.
- Stir until creamy and well combined. Adjust seasoning.
🥪 Serving Ideas:
- Spread on whole grain toast
- Tuck into lettuce wraps or pita pockets
- Use as a sandwich filling with tomato and sprouts
- Serve alongside crackers or sliced veggies as a dip
💡 Tips:
- For extra flavor, add a dash of hot sauce or a sprinkle of nutritional yeast.
- Keep covered in the fridge for up to 2 days (best consumed fresh due to avocado).
Would you like a low-carb version or something similar with chickpeas or tuna next?