Avocado and Spinach Egg Salad Recipe
Bright, creamy, and endlessly satisfying, Avocado and Spinach Egg Salad is the kind of dish you’ll find yourself craving for lunch and breezy weekend brunches again and again. Packed with the richness of ripe avocado, fresh spinach’s subtle crunch, and the comforting heartiness of hard-boiled eggs, this salad is a modern twist on a classic—with a creamy, tangy dressing that pulls everything together beautifully. Whether you’re after a light meal, a low-carb bite, or a protein-packed sandwich filling, this salad is wonderfully versatile and truly a joy to whip up.
Ingredients You’ll Need
You only need a handful of everyday ingredients to make a truly irresistible Avocado and Spinach Egg Salad. Each one plays a special part: eggs deliver that signature creaminess and satisfying bite; avocado adds buttery smoothness; spinach lends freshness and color; and a simple dressing ties it all together with zippy, tangy flair.
- Hard-boiled eggs (6, peeled and chopped): These form the hearty backbone of the salad and absorb the flavors of the dressing perfectly.
- Ripe avocado (1, diced): Choose a ripe avocado for maximum creaminess and a mellow, buttery flavor that melds right into the salad.
- Fresh spinach (1 cup, finely chopped): Adds a lovely green pop and a hint of earthiness for balance and extra nutrients.
- Mayonnaise (2 tbsp): Lends velvety richness and helps bind everything together for that classic, comforting texture.
- Greek yogurt (1 tbsp, optional): For a hint of tang and a bit of lightness—you can use all mayo or go half-and-half for extra zip.
- Dijon mustard (1 tsp): Gives a subtle tang and just a touch of heat to wake up all the flavors.
- Lemon juice (1/2 tsp): A splash of brightness that keeps the avocado green and the salad lively.
- Garlic powder (1/4 tsp): An easy way to deepen the savory notes without overwhelming the delicate ingredients.
- Salt (1/4 tsp): Enhances all the sweet, creamy, and tangy elements for a balanced result.
- Black pepper (1/8 tsp): Brings a slight peppery kick at the very end.
How to Make Avocado and Spinach Egg Salad
Step 1: Prep the Avocado
Begin by slicing open your ripe avocado, removing the pit, and scooping the flesh into a large mixing bowl. Use a fork to mash it gently, leaving some chunks for creamy texture. This forms the silky foundation and helps the whole salad come together beautifully.
Step 2: Add Eggs and Spinach
Chop your hard-boiled eggs into bite-sized pieces and finely chop the fresh spinach. Add both to the bowl with the mashed avocado. The warm yellow of the eggs and the vibrant green spinach create an inviting salad base that already looks delicious before you even dress it.
Step 3: Mix the Dressing
In the bowl, add the mayonnaise, Greek yogurt if you’re using it, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. These simple ingredients create a perfectly balanced dressing that’s creamy, tangy, and just garlicky enough to tie everything together.
Step 4: Combine and Season
Using a large spoon or spatula, gently mix everything until all the ingredients are evenly coated and the salad is lusciously creamy. Taste and adjust the salt and pepper as needed—this is your moment to make it your own! If you love extra flavor, fold in chopped chives, red onion, or a dash of smoked paprika.
Step 5: Chill and Serve
For the best Avocado and Spinach Egg Salad experience, cover and chill the bowl in the refrigerator for about 20 minutes to let the flavors meld. Serve it piled on toast, tucked in a lettuce wrap, or spooned generously between slices of your favorite bread.
How to Serve Avocado and Spinach Egg Salad
Garnishes
For that extra wow factor, sprinkle the top of your Avocado and Spinach Egg Salad with finely snipped chives, a dusting of smoked paprika, or even a few thinly sliced radishes for crunch and color. A twist of fresh black pepper or a light drizzle of olive oil makes each serving extra inviting.
Side Dishes
This salad pairs beautifully with crisp crudités, whole grain crackers, or a simple green salad dressed in lemon vinaigrette. If you’re making it for brunch, pair it with lightly toasted sourdough and maybe a mug of bright, fresh coffee for the perfect meal.
Creative Ways to Present
Turn Avocado and Spinach Egg Salad into colorful lettuce wraps for a fresh, hand-held lunch, or scoop it into avocado halves for a show-stopping appetizer. For picnics or work lunches, stuff it into pita pockets or roll it into tortilla wraps with extra spinach for a hearty, portable meal.
Make Ahead and Storage
Storing Leftovers
Leftover Avocado and Spinach Egg Salad can be stored in an airtight container in the fridge for up to two days. To help the avocado stay green longer, press a piece of plastic wrap directly onto the surface of the salad before sealing the container.
Freezing
While eggs and avocado aren’t the best candidates for freezing due to changes in texture after thawing, you can prepare the chopped eggs and spinach in advance and freeze them separately. For the freshest flavors, it’s best to mix everything together just before serving.
Reheating
This recipe is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If you’re pulling it from the fridge, just give it a gentle stir before serving to freshen up the texture and ensure everything is evenly dressed.
FAQs
Can I make Avocado and Spinach Egg Salad a day ahead?
Absolutely! Prepare the salad up to a day in advance and store it tightly sealed in the refrigerator. The lemon juice and creamy dressing will help prevent the avocado from browning, keeping everything fresh and flavorful.
Is this Avocado and Spinach Egg Salad gluten-free?
Yes, this recipe is naturally gluten-free, making it perfect for anyone avoiding gluten. Just be mindful of your choice of sides or bread, and you’re all set!
Can I swap out mayonnaise for more Greek yogurt?
Definitely! You can use all Greek yogurt, all mayonnaise, or any combination of the two to suit your taste and dietary needs. Greek yogurt adds a lovely tang and lightness, while mayo brings that classic creamy bite.
How can I keep the avocado from turning brown?
A little lemon juice goes a long way to preserve the bright color of the avocado. Also, storing the salad with plastic wrap pressed directly onto the surface helps minimize oxidation and keeps it looking fresh.
What are some good add-ins for more flavor?
You can add finely chopped red onion, chives, fresh dill, or a pinch of smoked paprika. Even a few extra spinach leaves or diced tomatoes can add new layers of flavor and texture. It’s a wonderfully flexible recipe!
Final Thoughts
If you’re looking for a dish that feels as good to eat as it tastes, Avocado and Spinach Egg Salad is a must-try. It’s easy, endlessly adaptable, and packed with fresh flavors that never disappoint. Give it a go—you might just find a new favorite to add to your regular lunch rotation!
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Avocado and Spinach Egg Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and nutritious Avocado and Spinach Egg Salad that is perfect for a light and satisfying meal. Packed with protein and healthy fats, this salad is easy to make and versatile to serve.
Ingredients
Ingredients:
- 6 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, diced
- 1 cup fresh spinach, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp Greek yogurt (optional)
- 1 tsp Dijon mustard
- 1/2 tsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- In a large bowl, mash the avocado slightly with a fork.
- Add chopped eggs and finely chopped spinach.
- Stir in mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Mix until well combined, adjusting seasoning to taste.
- Serve chilled on toast, in lettuce wraps, or as a sandwich filling.
Notes
- For extra flavor, mix in chopped chives, red onion, or a dash of smoked paprika.
- Use all mayo or all Greek yogurt depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 230mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 190mg
