Begin by washing the baby spinach thoroughly and placing it in a large mixing bowl. Add the diced avocados on top and set aside.
In a saucepan, bring water to a boil over medium heat. Carefully add the eggs and boil for 7-8 minutes for hard-boiled eggs. Remove them from the heat, cool under cold running water, and peel.
In a frying pan, heat 1 tbsp of olive oil over medium heat. Add the sliced mushrooms, season with salt and pepper, and sauté for about 5-7 minutes until golden brown and tender. Remove from heat.
In a small bowl, whisk together the remaining olive oil, minced garlic, smoked paprika, and a pinch of salt and pepper.
Peel the boiled eggs and roughly chop them. Add the sautéed mushrooms and chopped eggs to the bowl with spinach and avocado.
Drizzle the garlic paprika dressing over the salad and toss gently to combine all ingredients without bruising the avocado.
Plate the salad and garnish with fresh dill and a lemon wedge on the side. Enjoy your nutritious Garlic Paprika Eggs Salad!
