If you’re on the hunt for a fresh and wholesome twist on a classic comfort dish, this Avocado and Spinach Egg Salad Recipe will quickly become your new favorite go-to. Creamy avocado blends beautifully with the tender chopped eggs and vibrant spinach, bringing a delightfully smooth texture combined with a burst of green goodness. Every bite is packed with flavor, nutrition, and a perfect balance of richness and freshness that makes this salad so irresistible. Whether you’re preparing a quick lunch or a light dinner, this recipe shines with its ease and the comforting familiarity of egg salad, elevated by avocado and spinach’s natural charm.
Ingredients You’ll Need
This recipe is a celebration of simplicity where every ingredient plays an important role, contributing layers of taste, color, and texture that take this salad to the next level. From creamy avocado to fresh spinach and mustard’s hint of tang, these staples come together effortlessly to make a dish you’ll crave.
- 6 hard-boiled eggs, peeled and chopped: The protein-packed base with a creamy texture that makes every forkful satisfying.
- 1 ripe avocado, diced: Adds luscious creaminess and healthy fats that make this salad rich and smooth.
- 1 cup fresh spinach, finely chopped: Provides a pop of vibrant green color and a nutritious boost filled with vitamins.
- 2 tbsp mayonnaise: Creates that classic egg salad creaminess and binds the ingredients beautifully.
- 1 tbsp Greek yogurt (optional): Lightens the texture with a subtle tang and adds extra protein and probiotics.
- 1 tsp Dijon mustard: Brings a subtle sharpness that wakes up the flavor profile nicely.
- 1/2 tsp lemon juice: Gives a fresh citrus brightness that balances the richness perfectly.
- 1/4 tsp garlic powder: Infuses a gentle savory depth without overpowering the salad.
- 1/4 tsp salt: Enhances all the natural flavors harmoniously.
- 1/8 tsp black pepper: Adds a hint of spice that rounds out the taste.
How to Make Avocado and Spinach Egg Salad Recipe
Step 1: Prepare the Avocado Base
Start by mashing the avocado slightly in a large bowl using a fork. You want it to be creamy but still chunky enough to keep some texture—this creamy base will beautifully coat the eggs and spinach, giving your salad that luscious mouthfeel.
Step 2: Add Eggs and Spinach
Next, fold in the chopped hard-boiled eggs and the finely chopped fresh spinach. Combining these ingredients now ensures the rich green spinach is evenly distributed, adding freshness and a slight crunch that contrasts perfectly with the soft avocado and eggs.
Step 3: Mix in the Creamy Elements
Stir in the mayonnaise and Greek yogurt if you’re using it. These two ingredients create that silky dressing that clings to every piece, lending moisture and subtle tang that makes the salad absolutely dreamy.
Step 4: Season to Perfection
Now, sprinkle in the Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Mix everything gently, ensuring the flavors meld together while keeping the salad’s texture intact. Taste and adjust the seasoning to your liking—sometimes a little extra lemon or mustard can make all the difference.
Step 5: Chill and Serve
For the best experience, chill the salad in the fridge for at least 30 minutes before serving. This resting time allows the flavors to marry beautifully, making each bite more flavorful, vibrant, and refreshing.
How to Serve Avocado and Spinach Egg Salad Recipe
Garnishes
Garnishing this salad is your chance to add a touch of elegance and extra flavor. Fresh chives chopped finely bring a mild oniony note, while a sprinkle of smoked paprika adds subtle warmth and a stunning color contrast. You could also top with microgreens or a few peppercorns for texture and visual appeal.
Side Dishes
This Avocado and Spinach Egg Salad Recipe pairs wonderfully with crunchy vegetable sticks like celery or cucumber for dipping, or alongside a crisp green salad for a light meal. If you want something heartier, serving it with whole-grain crackers or grilled sourdough toast turns it into a satisfying lunch or brunch.
Creative Ways to Present
Feeling playful? Serve the salad in halved avocado shells or inside crisp lettuce leaves for a fresh and portable option. You can also scoop it onto warm pita pockets or use it as a filling for open-faced sandwiches sprinkled with sprouts and radish slices, making your presentation as exciting as the flavors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover avocado and spinach egg salad in an airtight container and refrigerate promptly. Because avocado can brown over time, enjoy it within 1-2 days for optimal freshness and the brightest flavor.
Freezing
This salad is not suitable for freezing due to the creamy texture of avocado and mayonnaise, which can separate and become watery when thawed. For best results, always consume fresh or keep refrigerated for short-term storage.
Reheating
Since this salad is best served chilled or at room temperature, reheating is not recommended. If you prefer it slightly warmer, take it out of the fridge a few minutes before serving to allow it to come to room temperature naturally.
FAQs
Can I substitute the mayonnaise with a healthier alternative?
Absolutely! Greek yogurt is a perfect substitute that keeps the creaminess but adds a lighter, tangy flavor. You can use all Greek yogurt or a mix of both mayo and yogurt to suit your taste and dietary preferences.
Is this recipe suitable for meal prep?
Yes, the Avocado and Spinach Egg Salad Recipe is terrific for meal prep but keep in mind the avocado’s tendency to brown. To keep it fresh, store it in an airtight container with a layer of plastic wrap pressed on the surface to minimize air exposure, and consume within two days.
Can I add other vegetables to the salad?
Definitely! Feel free to mix in finely diced red onion, chopped bell peppers, or even some shredded carrot for extra crunch and color. These additions can elevate the nutrition and keep things interesting.
What breads work best with this egg salad?
Choose breads with a sturdy crumb to hold the creamy filling without getting soggy. Whole-grain, sourdough, or rye breads make fantastic choices. For a low-carb option, lettuce wraps or collard greens work perfectly as well.
How can I make this salad spicier?
Add a pinch of cayenne pepper, a dash of hot sauce, or mix in some chopped jalapeños. You can start with a little and adjust according to your preferred heat level to keep that balanced taste.
Final Thoughts
This Avocado and Spinach Egg Salad Recipe is a wonderful way to brighten up your meal routine with minimal effort but maximum flavor. It’s creamy, healthy, and versatile—a true showstopper whether for a quick bite or an elegant gathering. Give this vibrant salad a try and discover how simple ingredients can come together to create something truly special and satisfying.
Print
Avocado and Spinach Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Avocado and Spinach Egg Salad combines creamy avocado with fresh spinach and protein-rich hard-boiled eggs, blended with a tangy mix of mayonnaise, Greek yogurt, and Dijon mustard for a nutritious and delicious meal. Perfect for a quick, healthy lunch served on toast, in lettuce wraps, or as a sandwich filling.
Ingredients
Egg Salad Mixture
- 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
- Prepare Ingredients: Begin by peeling and chopping the 6 hard-boiled eggs into bite-sized pieces. Dice the ripe avocado and finely chop the fresh spinach for a blend of texture and freshness.
- Mash Avocado: In a large bowl, use a fork to slightly mash the diced avocado to create a creamy base while still retaining some texture.
- Combine Ingredients: Add the chopped eggs and finely chopped spinach to the mashed avocado. Stir in the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
- Mix Well: Gently mix all the ingredients until well combined, ensuring the flavors meld together. Taste the mixture and adjust the seasoning by adding more salt, pepper, or lemon juice if desired.
- Serve: Chill the egg salad in the refrigerator for a short while or serve immediately. Enjoy it on toasted bread, lettuce wraps, or as a filling for sandwiches for a satisfying meal.
Notes
- For extra flavor, add chopped chives, red onion, or a dash of smoked paprika.
- You can use all mayonnaise or all Greek yogurt depending on your texture and flavor preference.
- Serve chilled for the best taste and freshness.
