Comfort Food: Creamy Spinach Egg Salad Bites (No Mayo—Greek Yogurt Base)

Ingredients

• 10 large Eggs
• 4 cups Spinach
• 1/2 cup Greek yogurt (plain, unsweetened)
• 1 tbsp Dijon mustard(optional)
• 1 tbsp Apple cider vinegar(optional)
• 1/4 cup Celery (finely chopped)(optional)
• 1/2 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Hard-boil eggs: place in a pot, cover with water, bring to a boil, then simmer 9–10 minutes. Transfer to ice water and cool.

2. 2

   Blanch spinach briefly (30–60 seconds), drain, squeeze dry, and chop very fine.

3. 3

   Peel eggs and chop. For best texture, mash half the chopped eggs and keep the rest chunky.

4. 4

   In a bowl, mix Greek yogurt, Dijon, apple cider vinegar, salt, and pepper.

5. 5

   Fold in chopped eggs and spinach. Add celery if using.

6. 6

   Chill mixture 15 minutes to thicken and improve scoopability.

7. 7

   Portion into 16–20 bite-sized rounds using a spoon and shape lightly. Serve cold.