Avocado Egg Salad

2 hardboiled eggs, chopped 

2 hardboiled egg whites, chopped 

2 small avocados, pitted and peeled 

1 tsp. BareOrganics Spinach Powder 

1 tbsp. plain Greek yogurt 

1 tbsp. fresh lemon juice 

2 tbsps. chopped green onion 

1/4 tsp. Dijon mustard 

Salt and freshly ground black pepper, to taste 

Cilantro sprigs for garnish

1. In a medium bowl, combine all ingredients except cilantro. Mash with a fork. Season with salt and pepper, to taste.
2. Serve as a sandwich between two slices of bread or with crackers, veggies or in a wrap.
3. Salad can be stored in the fridge for a few days but is best eaten the same day it’s made.