Egg salads are a classic dish, loved for their simplicity, versatility, and protein-packed goodness. But if you’re looking to elevate your egg salad game, adding creamy avocado and fresh spinach is a fantastic way to boost flavor, texture, and nutrition. This Avocado and Spinach Egg Salad is not only delicious but also loaded with healthy fats, vitamins, and minerals—making it perfect for a quick lunch, a light dinner, or even a protein-rich snack.
Why You’ll Love This Recipe
- Creamy & Satisfying – The avocado adds a rich, buttery texture without needing excessive mayonnaise.
- Packed with Nutrients – Spinach provides iron and vitamins, while eggs and avocado deliver healthy fats and protein.
- Easy to Customize – Add your favorite herbs, spices, or extra veggies for a personalized touch.
- Great for Meal Prep – Stays fresh in the fridge for a couple of days, making it ideal for busy schedules.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious Avocado and Spinach Egg Salad:
- 4 large eggs (hard-boiled and chopped)
- 1 ripe avocado (diced or mashed)
- 1 cup fresh spinach (chopped)
- 2 tbsp Greek yogurt or mayonnaise (for creaminess)
- 1 tbsp lemon juice (to prevent browning and add freshness)
- 1 tsp Dijon mustard (optional, for extra flavor)
- 2 tbsp red onion (finely diced)
- 1 small cucumber (diced, for crunch)
- Salt and pepper (to taste)
- Fresh herbs (such as dill, parsley, or chives, for garnish)
Optional Add-ins:
- Cherry tomatoes (halved)
- Crumbled feta cheese
- A dash of paprika or cayenne for spice
- Chopped bell peppers for extra crunch
Step-by-Step Instructions
1. Prepare the Hard-Boiled Eggs
- Place eggs in a pot and cover with water. Bring to a boil, then cover and let sit for 10-12 minutes.
- Transfer eggs to an ice bath to cool, then peel and chop them into small pieces.
2. Mix the Salad Base
- In a large bowl, mash the avocado with Greek yogurt (or mayo), lemon juice, and Dijon mustard until smooth.
- Add chopped spinach, red onion, cucumber, and any other veggies you prefer.
3. Combine Everything
- Gently fold in the chopped eggs to avoid breaking them too much.
- Season with salt, pepper, and fresh herbs.
4. Serve and Enjoy!
- Serve on whole-grain toast, in a wrap, over a bed of greens, or with crackers.
- For extra flavor, sprinkle with feta cheese or a dash of hot sauce.
Nutritional Benefits
This Avocado and Spinach Egg Salad isn’t just tasty—it’s also incredibly nutritious:
- Eggs: High in protein, vitamin B12, and choline (great for brain health).
- Avocado: Packed with heart-healthy monounsaturated fats and fiber.
- Spinach: Rich in iron, vitamin K, and antioxidants.
- Greek Yogurt: Adds probiotics and extra protein with fewer calories than mayo.
Serving Suggestions
- As a Sandwich: Spread on whole-wheat bread or a croissant.
- In a Wrap: Add to a tortilla with extra greens for a portable meal.
- On a Salad: Serve over mixed greens with a drizzle of olive oil.
- With Crackers or Veggies: Perfect for a light snack or appetizer.
Meal Prep Tips
- To prevent avocado from browning, store the salad in an airtight container with plastic wrap pressed directly on the surface.
- Consume within 1-2 days for the best texture.
Final Thoughts
This Avocado and Spinach Egg Salad is a fantastic way to enjoy a creamy, protein-rich meal without sacrificing nutrition. Whether you’re looking for a quick lunch, a post-workout snack, or a light dinner, this recipe is sure to satisfy. Plus, it’s endlessly customizable—so feel free to experiment with different add-ins!
Give it a try and let us know how you like it. Happy cooking! 🥑🍳🥗