Avocado and Spinach Egg Salad

If you’re craving a wholesome, creamy, and vibrant dish that comes together quickly, the Avocado and Spinach Egg Salad is a must-try. This nutrient-packed salad combines the smooth richness of ripe avocado with fresh, tender spinach and perfectly cooked eggs. It’s not only delicious but also super satisfying and easy to customize, making it an ideal choice for a healthy snack, light lunch, or side dish any time of the day.

Why You’ll Love This Recipe

• Rich in Nutrients: The combination of avocado, spinach, and eggs provides a perfect balance of healthy fats, protein, and vitamins for sustained energy.
• Quick and Easy: With minimal ingredients and simple steps, this recipe fits perfectly into busy lifestyles.
• Creamy and Flavorful: Avocado naturally adds a buttery texture, while fresh spinach gives a subtle earthy note that complements the eggs.
• Versatile and Adaptable: Whether you want to add herbs, spices, or tweak the texture, it’s a flexible recipe to suit your taste.
• Perfect for Any Meal: Enjoy it as a snack, spread on toast, or as a side for your favorite dishes.

Ingredients You’ll Need

The beauty of this Avocado and Spinach Egg Salad lies in its simplicity. Each ingredient is thoughtfully chosen to contribute to the perfect balance of taste, texture, and color in the final dish.

• Ripe Avocado: Adds creaminess and heart-healthy fats, making every bite smooth and rich.
• Fresh Spinach: Provides vibrant color and a mild earthy flavor packed with vitamins and minerals.
• Hard-Boiled Eggs: The protein powerhouse that adds structure and satisfying flavor.
• Greek Yogurt or Mayonnaise: For a creamy binder that complements the avocado while keeping the salad moist.
• Lemon Juice: Brightens the flavors and prevents the avocado from browning quickly.
• Salt and Pepper: Essential to enhance and balance the taste.
• Optional Add-ins: Mustard, fresh herbs, or a pinch of paprika for extra zing.

Variations for Avocado and Spinach Egg Salad

Feel free to play around with the recipe to match your cravings, dietary preferences, or what you have stocked at home. The Avocado and Spinach Egg Salad is so easy to tweak, making it endlessly appealing.

• Spicy Kick: Add a drizzle of hot sauce or some cayenne pepper to wake up the flavors gently.
• Herby Freshness: Mix in chopped dill, cilantro, or chives to add depth and fresh aromas.
• Crunch Factor: Toss in some toasted nuts or seeds for a satisfying texture contrast.
• Dairy-Free Option: Swap Greek yogurt for a plant-based alternative or simply use more avocado.
• Veggie Boost: Add diced cucumbers, bell peppers, or shredded carrots for extra crunch and nutrition.

How to Make Avocado and Spinach Egg Salad

Step 1: Prepare the Eggs

Place the eggs in a pot of cold water and bring to a boil. Once boiling, turn off the heat and let them sit covered for about 10-12 minutes. Drain, cool under cold running water, peel, and chop them into bite-sized pieces.

Step 2: Prepare the Spinach

Wash fresh spinach leaves thoroughly and pat dry. Chop the leaves finely or leave some larger pieces if you prefer more texture.

Step 3: Mash the Avocado

Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it gently with a fork, leaving some small chunks for texture.

Step 4: Combine Ingredients

Add the chopped eggs and spinach to the mashed avocado. Stir in Greek yogurt (or mayo), lemon juice, and season with salt and pepper. Mix gently until all ingredients are well combined.

Step 5: Adjust to Taste

Taste the salad and add any optional ingredients, such as mustard or herbs. Adjust seasoning if needed. Serve immediately or chill before serving for a more refreshing experience.

Pro Tips for Making Avocado and Spinach Egg Salad

• Perfect Eggs: Make sure to avoid overcooking your eggs to keep yolks creamy, not chalky.
• Avocado Ripeness: Use ripe but firm avocados; too soft may make the salad too mushy.
• Keep It Fresh: Add lemon juice right after mashing the avocado to prevent browning.
• Texture Balance: Mix gently to keep chunks of avocado and eggs intact, making every bite delightful.
• Chill Before Serving: Refrigerate for at least 30 minutes to allow the flavors to meld beautifully.

How to Serve Avocado and Spinach Egg Salad

Garnishes

Top your salad with a sprinkle of smoked paprika, chopped fresh herbs like parsley or chives, or a few halved cherry tomatoes for a pop of color and extra flavor brightness.

Side Dishes

This salad pairs wonderfully with crunchy whole-grain crackers, toasted artisan bread, or even fresh veggie sticks like cucumber and carrot for a light, refreshing meal.

Creative Ways to Present

Serve it layered in a clear jar for a grab-and-go snack, stuffed inside whole wheat pita pockets, or dolloped onto a bed of mixed greens with a drizzle of balsamic glaze for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Avocado and Spinach Egg Salad in an airtight container in the refrigerator. Consume within 1-2 days for best freshness and flavor since avocado can brown quickly.

Freezing

Freezing is not recommended for this salad as the avocado and eggs lose their texture and become watery when thawed.

Reheating

This salad is best served chilled or at room temperature and is not intended to be reheated. Enjoy cold for the best texture and taste.

FAQs

Can I use baby spinach instead of regular spinach?

Absolutely! Baby spinach works beautifully in this salad, offering a tender texture and mild flavor that blends well with avocado and eggs.

Is this recipe keto-friendly?

Yes, with its healthy fats and moderate protein, the Avocado and Spinach Egg Salad fits well into a keto diet, especially if you use mayonnaise or full-fat Greek yogurt.

How can I make this salad vegan?

To make a vegan version, replace eggs with chickpeas for protein and use plant-based yogurt or vegan mayo instead of dairy-based dressings.

What can I substitute if I don’t have Greek yogurt?

Mayonnaise or sour cream can be great alternatives that maintain the creamy texture of the salad, though flavor profiles may vary slightly.

How long does Avocado and Spinach Egg Salad last in the fridge?

Because of the avocado, it’s best eaten within 1-2 days to enjoy maximum freshness and avoid browning or off flavors.

Final Thoughts

This Avocado and Spinach Egg Salad is a delicious way to pack wholesome nutrition into a quick, satisfying meal. Its vibrant flavors and creamy texture will soon make it a favorite you return to again and again. Give it a try today, and enjoy the perfect blend of taste and wellness!

Related Posts

• Cottage Cheese and Fruit Salad
• BLT Chicken Salad Recipe
• Crab Salad

Print