Name: Avocado & Spinach Egg Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 large eggs, hard-boiled and chopped; 1 ripe avocado, mashed; 1 cup fresh spinach, chopped; 2 tbsp Greek yogurt or mayonnaise; 1 tsp Dijon mustard; ½ tsp lemon juice; ½ tsp salt; ¼ tsp black pepper; ¼ tsp garlic powder (optional); 1 tbsp chopped chives (optional)

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Egg salad is a classic, but trust me, this Avocado & Spinach Egg Salad takes it to a whole new level. Imagine creamy avocado mingling with protein-packed eggs, fresh spinach adding a pop of color and nutrients, and a burst of flavor from a zesty dressing. Whether you’re looking for a quick lunch, a picnic favorite, or a protein-rich meal, this salad checks all the boxes. It’s satisfying, nutritious, and ridiculously easy to whip up. Plus, it’s one of those recipes that you’ll keep coming back to because it just works!

Why You’ll Love Avocado & Spinach Egg Salad

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile

Enjoy it as a salad, spread it on toast, or stuff it into a sandwich—it’s delicious no matter how you serve it.

Budget-Friendly

Made with simple, affordable ingredients that you probably already have in your kitchen.

Quick and Easy

You can whip this up in just a few minutes, making it a perfect go-to meal when you’re short on time.

Customizable

Add your favorite toppings, switch up the dressing, or throw in some extra veggies—this recipe welcomes creativity!

Crowd-Pleasing

A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Avocado & Spinach Egg Salad

Here’s the magic of this salad—it’s made with just a few simple ingredients, but the result is so much more than the sum of its parts. Let’s break it down:

Eggs

The protein-packed star of the show. Hard-boiled eggs bring a rich, satisfying texture to this salad.

Avocado

Creamy, buttery, and loaded with healthy fats, avocado takes this egg salad to the next level.

Spinach

A fresh, nutrient-dense addition that adds a slight crunch and beautiful color.

Greek Yogurt (or Mayo)

For that luscious creaminess without overpowering the flavors. Greek yogurt makes it lighter, while mayo keeps it classic.

Dijon Mustard

A touch of tang and depth to elevate the overall taste.

Lemon Juice

Brightens up the flavors and keeps the avocado from browning too quickly.

Salt & Pepper

Simple but essential seasonings that bring out the best in every ingredient.

Optional Add-Ins

Diced red onion, cherry tomatoes, or crumbled feta can take this salad up a notch!

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Boil the Eggs

Place the eggs in a saucepan and cover them with water. Bring to a boil, then turn off the heat and let them sit for about 10 minutes. Once done, transfer them to an ice bath to cool before peeling.

Mash the Avocado

In a large bowl, mash the avocado until smooth or leave it slightly chunky if you prefer more texture.

Chop the Eggs

Peel and chop the hard-boiled eggs into bite-sized pieces, then add them to the bowl with the mashed avocado.

Add Spinach and Other Ingredients

Toss in the chopped spinach, Greek yogurt (or mayo), Dijon mustard, lemon juice, salt, and pepper. Mix everything gently to combine.

Adjust Seasoning

Taste and adjust the seasoning as needed. If you like a little extra zing, add more lemon juice or mustard.

Serve and Enjoy

Spoon the salad onto toast, serve it over a bed of greens, or eat it straight from the bowl—no judgment here!

Nutrition Facts

Servings: 2-3 servings
Calories per serving: 250-300 kcal

Note: Nutrition facts are approximate and may vary based on ingredient brands and portion sizes.

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve Avocado & Spinach Egg Salad

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

Spread it on whole-grain toast for a hearty breakfast or snack.
Serve it in lettuce wraps for a low-carb, refreshing meal.
Enjoy it as a sandwich filling with crusty bread or a croissant.
Pair it with crackers for an easy appetizer or light lunch.
Scoop it over a bed of mixed greens for a more traditional salad experience.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Use ripe avocados: The creamier the avocado, the better the texture.
Don’t overmix: You want a little texture, so mix gently to keep some chunks.
Make it spicy: Add a pinch of cayenne pepper or some chopped jalapeños for a kick.
Keep it fresh: To prevent browning, store leftovers with plastic wrap pressed directly onto the surface of the salad.
Double the batch: This salad disappears fast—make extra if you’re serving a crowd!

Faq’s

Can I make this salad ahead of time?
Yes! Just store it in an airtight container in the fridge. The lemon juice helps prevent the avocado from browning too quickly.

How long does this salad last in the fridge?
It’s best eaten within 24 hours, but you can store it for up to 2 days.

Can I use store-bought boiled eggs?
Absolutely! If you’re short on time, pre-boiled eggs work just fine.

What can I use instead of Greek yogurt?
You can use mayo for a classic taste or even mashed cottage cheese for a protein boost.

Can I add other veggies?
Yes! Red onions, bell peppers, or cucumbers add extra crunch and flavor.

Is this recipe keto-friendly?
Yes! It’s low in carbs and high in healthy fats, making it a great keto option.

Can I use baby spinach instead of regular spinach?
Yes, baby spinach is even more tender and blends in perfectly.

What’s the best way to mash the avocado?
Use a fork for a chunkier texture or a food processor for a smoother consistency.

Can I add protein to make it more filling?
You bet! Cooked chicken or crumbled bacon would be amazing additions.

How do I keep my avocado from browning?
Extra lemon juice helps, and storing it in an airtight container with plastic wrap pressed against the surface works wonders.

Conclusion

This Avocado & Spinach Egg Salad is a game-changer—healthy, creamy, packed with flavor, and ridiculously easy to make. Whether you’re enjoying it for breakfast, lunch, or a snack, it’s sure to become a staple in your kitchen. Give it a try, and let me know how you like to serve it!

Avocado & Spinach Egg Salad

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Author: Grace Sullivan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2–3 servings 1x
Category: Salad
Method: Mixing
Cuisine: American
Diet: Vegetarian

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Description

A creamy and nutritious egg salad made with fresh avocado, spinach, and a light dressing. This protein-packed dish is perfect for a healthy breakfast, lunch, or snack. It’s rich in healthy fats, fiber, and essential nutrients.

Instructions

Hard-boil the eggs, let them cool, then peel and chop them.
In a bowl, mash the avocado with lemon juice.
Add chopped spinach, Greek yogurt (or mayonnaise), mustard, salt, pepper, and garlic powder. Mix well.
Fold in the chopped eggs and gently combine.
Garnish with chives and serve immediately or refrigerate for up to 2 days.