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Avocado and Spinach Egg Salad

Avocado and Spinach Egg Salad
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A wholesome, creamy, and vibrant Avocado and Spinach Egg Salad combining ripe avocado, fresh spinach, and perfectly cooked eggs. This quick and nutrient-packed salad is rich in healthy fats, protein, and vitamins, perfect for a healthy snack, light lunch, or side dish.

Ingredients

Scale

Main Ingredients

  • 2 ripe avocados
  • 2 cups fresh spinach leaves
  • 4 hard-boiled eggs
  • 2 tablespoons Greek yogurt or mayonnaise
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Black pepper, to taste

Optional Add-ins

  • 1 teaspoon mustard
  • Fresh herbs (dill, cilantro, or chives), chopped to taste
  • Pinch of paprika
  • Hot sauce or cayenne pepper, to taste
  • Toasted nuts or seeds
  • Diced cucumbers, bell peppers, or shredded carrots

Instructions

  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.
  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.
  3. Mash the Avocado: Cut the ripe avocados in half, remove the pits, and scoop the flesh into a bowl. Mash gently with a fork, leaving some small chunks for texture.
  4. Combine Ingredients: Add the chopped eggs and spinach to the mashed avocado. Stir in Greek yogurt (or mayonnaise), lemon juice, and season with salt and pepper. Mix gently until all ingredients are well combined.
  5. Adjust to Taste: Taste the salad and add any optional ingredients such as mustard, fresh herbs, or paprika. Adjust seasoning if needed. Serve immediately or chill before serving for a more refreshing experience.

Notes

  • Make sure not to overcook the eggs to keep yolks creamy and not chalky.
  • Use ripe but firm avocados to avoid a mushy salad.
  • Add lemon juice immediately after mashing avocado to prevent browning.
  • Mix gently to preserve chunks of avocado and eggs for great texture.
  • Refrigerate for at least 30 minutes before serving to allow flavors to meld.
  • Store leftovers in an airtight container and consume within 1-2 days for best freshness.
  • Freezing is not recommended, as texture deteriorates upon thawing.
  • Serve chilled or at room temperature; do not reheat.

Nutrition

Keywords: Avocado egg salad, spinach egg salad, healthy egg salad, creamy egg salad, quick egg salad, gluten free salad

Find it online: https://recipesemilly.com/avocado-and-spinach-egg-salad/