Egg salad isn’t exactly elegant”¦but it can be. Stir in some baby spinach, diced avocado for extra creaminess and fresh, ripe raspberries for a touch of sweetness. Eaten as-is, atop crackers or spread on bread, this light, healthy dish is perfect for picnics, parties or lunch with a friend.
Avocado-Spinach Egg Salad
Serves 1
Ingredients
4 hard-boiled eggs, chopped
1 pint fresh raspberries
1 ripe avocado, pitted and chopped
1 scallion, thinly sliced
3 tsp. plain Greek yogurt
2 cups fresh baby spinach
Sea salt and pepper, to taste
Directions
1. Combine all ingredients in a large bowl; mix well to combine.
2. Serve chilled.