Preparation:

Step 1: Prepare the Base

Start by gathering all your ingredients and prepping them. In a large bowl, combine the chopped hard-boiled eggs, diced avocado, and chopped fresh spinach. These three ingredients serve as the nutritious base of the salad, bringing together the creaminess of avocado, the richness of the eggs, and the slight bitterness of spinach.

Step 2: Make the Dressing

In a separate, smaller bowl, whisk together the Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, salt, and pepper. This dressing adds tanginess, richness, and a slight bite to balance the creaminess of the avocado. You can choose between Greek yogurt for a healthier option or mayonnaise if you prefer a more traditional, creamy texture. Adjust the salt and pepper to your taste preference.

Step 3: Mix the Salad

Now that your dressing is ready, pour it over the egg, avocado, and spinach mixture. Gently toss all the ingredients together, ensuring everything is evenly coated with the dressing. Be careful not to mash the avocado too much—you want the chunks to remain intact for that lovely creamy texture. Finally, sprinkle the freshly chopped chives on top to add a mild onion-like flavor that complements the richness of the salad.

Step 4: Serve

You can serve this delicious salad immediately, or for an extra refreshing twist, let it chill in the refrigerator for about 15 minutes. This step allows the flavors to meld together even better, making each bite more flavorful. Whether you eat it as is or serve it on toast or in a wrap, this avocado and spinach egg salad is sure to satisfy.