Creamy • High-Protein • No Mayo Option • Very Healthy
Time & Servings
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Prep: 15 minutes
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Cook: 10 minutes
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Serves: 4
Ingredients
Eggs
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6 large eggs
Salad Base
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1 large ripe avocado, mashed
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2 cups fresh spinach, finely chopped
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2 tbsp red onion, finely minced (optional)
Flavor & Dressing
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1 tbsp lemon juice (prevents browning)
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1 tbsp olive oil (optional for extra richness)
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1 tsp Dijon mustard
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½ tsp garlic powder or 1 small garlic clove (grated)
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Salt & black pepper, to taste
Optional Add-ins
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Chopped cucumber
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Fresh dill or parsley
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Pinch of paprika or chili flakes
Step-by-Step Instructions
Boil the Eggs
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Place eggs in a saucepan and cover with water.
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Bring to a boil, then simmer 9–10 minutes.
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Transfer to cold water, peel, and chop.
Prepare the Avocado Base
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In a bowl, mash avocado until mostly smooth.
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Stir in lemon juice, Dijon, garlic, salt & pepper.
Add Spinach
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Finely chop spinach and fold into avocado mixture.
(Chopping helps it blend better and stay tender.)
Combine
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Gently fold chopped eggs and onion into the mixture.
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Drizzle olive oil if using and adjust seasoning.
Texture Tips
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Creamier: Mash eggs slightly
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Chunky: Fold eggs gently
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Extra green: Add more spinach or arugula
Q & A
Q: Can I make this without avocado?
A: Yes—substitute Greek yogurt or hummus.
Q: How long does it last?
A: Best eaten fresh, but keeps 24 hours refrigerated.
Q: Is it good for weight loss?
A: Yes—high protein, healthy fats, low carb.
Q: Can I use frozen spinach?
A: Yes—thaw, squeeze dry, and chop finely.
How to Serve
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On whole-grain toast
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In lettuce wraps
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Stuffed in cucumbers
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As a meal-prep bowl
WW Points (Approx.)
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2–3 points per serving (no bread)
