If you’re looking to brighten up your lunchtime routine with a burst of color, flavor, and nutrition, this Avocado and Spinach Egg Salad will win you over from the very first bite. Creamy chunks of ripe avocado meet the delightful texture of hard-boiled eggs and the freshness of finely chopped spinach, all brought together with a tangy, light dressing. This recipe feels both comforting and modern, perfect for a quick lunch, meal prep, or impressing guests at your next brunch. It’s so simple, yet every ingredient shines, making it a dish you’ll want to add to your regular repertoire.

Avocado and Spinach Egg Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this salad is in its pure simplicity—each ingredient brings something unique and essential to the table. From satisfying protein to creamy richness and vibrant freshness, these components are all about building layers of taste and texture with very little effort.

Hard-boiled eggs (6 large, peeled and chopped): The star source of protein and that classic egg salad taste, with satisfying texture.
Ripe avocado (1, peeled and mashed): This adds a velvety creaminess and beautiful green color—plus it’s packed with healthy fats.
Fresh spinach (1 cup, finely chopped): Offers vivid color, a light crunch, and plenty of green goodness.
Greek yogurt or mayonnaise (2 tablespoons): Greek yogurt makes it light and tangy, while mayo gives that traditional creamy finish—pick your favorite!
Dijon mustard (1 teaspoon): Adds a subtle kick and depth that wakes up the palate.
Lemon juice (1 teaspoon): Keeps the avocado bright and brings a fresh, zesty note to the dressing.
Garlic powder (1/4 teaspoon): With just a hint, it enhances the overall flavor without overpowering.
Salt and pepper to taste: The finishing touch to heighten all the glorious flavors in this salad.

How to Make Avocado and Spinach Egg Salad

Step 1: Prep the Avocado Base

Start by scooping out your ripe avocado and adding it to a large bowl. Squeeze in the fresh lemon juice right away—this not only adds zest but keeps that beautiful green color vibrant. Mash the avocado until it’s smooth and creamy, and every spoonful will be full of luscious flavor. Using lemon juice at this stage ensures your Avocado and Spinach Egg Salad is always fresh-looking.

Step 2: Stir in the Creamy Dressing

Next, add your Greek yogurt or mayonnaise, Dijon mustard, and garlic powder directly into the mashed avocado. Stir well so the ingredients meld together into a perfectly creamy dressing. The yogurt or mayo creates a silky texture, while the mustard and garlic powder round out the flavor—the key to the salad’s irresistible lift.

Step 3: Fold in Eggs and Spinach

Gently add the chopped hard-boiled eggs and finely chopped fresh spinach to your bowl. With a soft touch, fold them into the creamy avocado mix until just combined. Overmixing can mash the eggs too much, so try to keep those beautiful chunks intact; this creates an appealing texture in every bite of your Avocado and Spinach Egg Salad.

Step 4: Season and Finish

Now it’s time to taste and season. Add salt and pepper as needed, always sampling as you go—sometimes a little extra acidity or spice is all it needs to make the flavors pop. A gentle toss and your Avocado and Spinach Egg Salad is ready to enjoy!

How to Serve Avocado and Spinach Egg Salad

Garnishes

For that final flourish, sprinkle your salad with a little extra chopped spinach, a dusting of freshly cracked black pepper, or a pinch of smoked paprika. Chopped fresh dill, parsley, or thin-sliced red onion instantly add elegance and even more flavor to your Avocado and Spinach Egg Salad presentation.

Side Dishes

Pair your salad with crusty whole grain bread, crisp crackers, or fresh vegetable sticks for delightful contrast. A simple green soup, sweet potato fries, or a bowl of fresh berries on the side makes a complete and satisfying lunch. The creamy richness of Avocado and Spinach Egg Salad pairs beautifully with crunchy or lightly sweet accompaniments.

Creative Ways to Present

Spread it thickly over toasted artisan bread for a stunning open-faced sandwich, stuff it inside pita pockets or wraps, or scoop it atop a bed of mixed greens for a protein-packed salad bowl. For an adorable appetizer, mound spoonfuls into halved avocados or cucumber cups, and watch them disappear at your next brunch or gathering.

Make Ahead and Storage

Storing Leftovers

If you have any Avocado and Spinach Egg Salad left, transfer it into an airtight container and place it in the refrigerator. Thanks to the lemon juice, it’ll stay fresh and green for up to one day, but this salad is really best enjoyed soon after making for the brightest flavors and prettiest color.

Freezing

Freezing isn’t recommended for Avocado and Spinach Egg Salad. The eggs and avocado can develop a watery, unappetizing texture when thawed, so it’s better to make just what you’ll eat within a day or two.

Reheating

Because this is a chilled salad, there’s no need to reheat—just give it a gentle stir before enjoying leftovers to refresh the texture. If it looks a bit dry after sitting, add a small splash of lemon juice or an extra spoonful of yogurt or mayo to perk it back up.

FAQs

Can I use baby spinach instead of regular spinach?

Absolutely! Baby spinach is tender, mild, and easy to chop. It works perfectly in this Avocado and Spinach Egg Salad, adding an extra level of delicacy and freshness.

What can I substitute for Greek yogurt?

If you’re out of Greek yogurt, try regular unsweetened yogurt, sour cream, or even extra mashed avocado for a dairy-free version. Each substitute will change the flavor slightly, but the salad will still be creamy and delicious.

How can I make this salad extra flavorful?

Don’t hesitate to stir in chopped red onion, celery, or a shower of fresh herbs like dill or parsley. Add a sprinkle of hot sauce or a dash of smoked paprika for an extra kick that will amplify your Avocado and Spinach Egg Salad.

Is this recipe suitable for meal prep?

This salad can be made a few hours ahead, but for meal prep, plan to eat it the same day if possible. Avocado tends to brown over time, even with lemon juice, so for the freshest results, assemble it close to serving.

Does this Avocado and Spinach Egg Salad fit certain diets?

Yes! This salad is naturally vegetarian and gluten-free. For a lower-fat or dairy-free option, swap Greek yogurt for dairy-free yogurt or use only avocado as the creamy base.

Final Thoughts

If you’re longing for a fresh twist on classic egg salad, give this Avocado and Spinach Egg Salad a try—it just might become your new lunchtime go-to! Creamy, wholesome, and so easy to customize, it’s a surefire way to add some color and joy to your day.

Avocado and Spinach Egg Salad Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 20 minutes
Yield: 3 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Avocado and Spinach Egg Salad is a creamy and nutritious twist on traditional egg salad. Packed with protein and healthy fats, it makes for a satisfying lunch or light dinner option.

Ingredients

Scale

Ingredients:

6 large hard-boiled eggs (peeled and chopped)
1 ripe avocado (peeled and mashed)
1 cup fresh spinach (finely chopped)
2 tablespoons Greek yogurt or mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon garlic powder
Salt and pepper to taste

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Instructions

In a large bowl, mash the avocado with lemon juice until smooth.
Stir in the Greek yogurt (or mayonnaise), Dijon mustard, and garlic powder.
Add the chopped hard-boiled eggs and finely chopped spinach, then mix gently until well combined.
Season with salt and pepper to taste.
Serve immediately as a sandwich, on toast, in a wrap, or over greens.

Notes

For extra flavor and texture, add chopped red onion, celery, or fresh herbs like dill or parsley.
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.

Prep Time: 10 minutes
Cook Time: 10 minutes (for boiling eggs)
Category: Salad
Method: No-Cook
Cuisine: American