avocado + spinach egg salad

the fourth grader in me misses my pink, sparkly lunchbox and the subsequent surprise that came in opening that magical parcel every day in the cedar ridge lunchroom. my mom was the most excellent lunch packer around and wasn't afraid to think outside the box - pun intended - and pack everything from cereal to chips with salsa to the sometimes embarrassing smelling egg salad.

as of late, i'm finding the simplest joy in preparing mini-meals that are sure to satisfy my stomach whilst sitting at my new desk. this week, i sought inspiration from pinterest (shocking, i know) and whipped up a healthier twist on the classic egg salad recipe.

now i realize it might not look beautiful but the taste most definitely is...

avocado + spinach egg salad

you'll need...

8 hardboiled eggs (4 whole eggs, 4 just whites)

2 small avocados

1 cup spinach, chopped

2 tablespoons non-fat, plain greek yogurt

salt and pepper to taste

then you'll have to...

fill a medium pan with water and a pinch of salt. add eggs and hard boil for 10 - 12 minutes. once eggs are finished, set aside to let them cool. once cooled and peeled, remove the yolks from 4 of the eggs, and place all 8 eggs in a medium bowl. chop.

while eggs are hard boiling, loosely chop one cup of spinach and set aside. in the medium bowl with the eggs, mash both avocados. add 2 tablespoons of non-fat, plain greek yogurt and the spinach. mix well then salt and pepper to taste.

serve immediately on toast, flatbread, etc. - whatever carb floats your boat. this is also good straight out of the bowl. not that i did that or anything...

a super easy-to-prepare dish packed full of protein and 'good' fats. enjoy!