YOUR SOLIN GENERATED RECIPE
Creamy Avocado Egg Salad with Chili Flakes
Hard-boiled eggs mashed with silky avocado and Greek yogurt for a protein-packed salad finished with a vibrant kick of red chili flakes.
INGREDIENTS
4 large eggs
0.75 cup non-fat Greek yogurt
0.25 whole avocado
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp red chili flakes
1 tbsp fresh chives
1 cup baby spinach
PREPARATION
Place the eggs in a small saucepan and cover with cold water by at least one inch.
Bring the water to a rolling boil, then immediately remove from heat, cover, and let the eggs sit for 12 minutes.
Prepare an ice bath and transfer the eggs into it for 5 minutes before peeling and roughly chopping them.
In a medium mixing bowl, mash the avocado with lemon juice until creamy but still retaining some texture.
Whisk in the Greek yogurt, sea salt, black pepper, and half of the red chili flakes until the dressing is well combined.
Gently fold the chopped eggs and fresh chives into the avocado mixture using a spatula.
Arrange the baby spinach on a plate and scoop the egg salad on top.
Garnish with the remaining red chili flakes for an extra pop of heat and color.