It’s egg season again and the chickens are laying. Eggs are all over the place. Up in our area, we like to visit the Farmer’s Union down in Farmington, Maine to purchase the freshest and largest eggs around. At $3 per dozen, we have our choice of many different types of eggs, even duck eggs. We usually grab a dozen or two of those because I simply love them. They’re big and hearty and just the best.
Anyway, since we’ve got our hands full of eggs, I decided to look around for a nice egg dish. As you know, I’ve been preparing different kinds of frittatas, so I thought I’d mix things up a bit. This time around, I’ve got a nice egg salad for you. It’s an easy one to put together and it tastes great, so I think you’ll like it.
This recipe only calls for a few ingredients. Obviously, there are the eggs. Then there are avocados, tomatoes, spinach, onion, parsley and a few other odds and ends. The only things you’ll need to do after hard boiling the eggs are to chop everything up and make the sauce. Mix it all together and you’ll have yourself a tasty and wonderful egg salad to enjoy any time.
6 Hard Boiled Eggs, Sliced
2 Avocados, Coarsely Chopped
1 Cup Tomatoes, Chopped
1/2 Cup Sweet Onion, Chopped
1/2 Cup Parsley, Chopped
6 Cups Spinach Leaves
For the Dressing
2 Tablespoons Mayonnaise
2 Tablespoons Plain Yogurt
1 Tablespoon Lemon Juice
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
I’d like to thank Hannaford for this recipe. I found it in their Fresh publication and it hit the spot.
Prep the Ingredients & Make the Dressing
Go ahead and hard boil the eggs. For instructions on how to hard boil an egg, please take a look at this post. After that, chop up the vegetables (avocados, tomatoes, onion and parsley), except for the spinach, and throw them in a large bowl. Keep the spinach aside for later use.
When the eggs are finished being hard boiled, peel all of them and slice just two. Then, chop up the other four and add those four to the bowl with the vegetables.
To make the dressing, simply add the mayonnaise, yogurt, lemon juice, salt and pepper to a small bowl and mix.
Add the dressing to the large bowl and gently mix everything until the vegetables are coated well.
Plate & Serve
Next, divide the spinach between plates and make a bedding out of it. Then, divide the salad by adding it to each plate on top of the spinach. Then, add a few slices of egg on top of each salad and season with salt and pepper if necessary. And that’s it!
The Final Egg & Avocado Salad
So simple and so fast. This is the kind of recipe I like the best. Give this one a try and let me know your thoughts in the comment area down below. Thanks for reading!