This Truffle Avocado and Spinach Egg Salad is a creamy, protein-packed dish that’s perfect for a light meal or a healthy sandwich filling. Made with hard-boiled eggs, fresh spinach, and mashed avocado, this salad is a nutritious truffle alternative to traditional egg salad. Great for low-carb, keto, and high-protein diets, this salad is both delicious and filling!
Ingredients
(Serves 2-3)
4 large eggs, hard-boiled and chopped
1 ripe avocado, mashed
1 cup fresh spinach, finely chopped
¼ cup red onion, finely chopped
1 tablespoon Stonebarn Truffle Mayonnaise
1 teaspoon Stonebarn Truffle Mustard
1 tablespoon lemon juice (or lime juice)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika (or Stonebarn Truffle Seasoning – optional, for extra flavor)
1 tablespoon chopped fresh parsley (or chives)
Instructions
1. Boil the Eggs:
Place eggs in a saucepan, cover with water, and bring to a boil.
Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
Transfer to an ice bath, let cool, then peel and chop.
2. Prepare the Avocado Base:
In a bowl, mash the avocado with lemon juice, salt, and pepper.
Mix in Stonebarn Truffle Mayonnaise and Stonebarn Truffle Mustard for added creaminess.
3. Assemble the Salad:
Add chopped eggs, spinach, red onion, and parsley.
Gently mix everything together until well combined.
4. Serve & Enjoy:
Serve as a salad, in a wrap, or on whole-grain toast.
Garnish with extra paprika or Stonebarn Truffle Seasoning, if desired.
Please visit https://www.stonebarnshopping.com/ to buy Stonebarn Truffle Mayonnaise and Stonebarn Truffle Mustard (Stonebarn Truffle Seasoning – optional).
