If you’re craving a salad that’s creamy, vibrant, and packed with wholesome goodness, look no further than this Avocado and Spinach Egg Salad Recipe. It combines the buttery texture of ripe avocado with the fresh, slightly earthy bite of spinach, all tied together by perfectly tender hard-boiled eggs. Each bite bursts with luscious creaminess and bright flavors, making it a refreshing twist on traditional egg salad that’s perfect for any meal. Whether you’re preparing a quick lunch or a light dinner, this recipe is guaranteed to become one of your favorites.
Ingredients You’ll Need
The magic of this Avocado and Spinach Egg Salad Recipe lies in its simplicity. Each ingredient plays a crucial role, not only in flavor but also in texture and color. Fresh spinach adds a lively green crunch, creamy avocado gives smooth richness, and the eggs bring satisfying substance. Here’s everything you’ll want on hand:
- 6 large eggs, hard-boiled and chopped: These provide the hearty base and protein-packed punch.
- 1 ripe avocado, peeled, pitted, and mashed: Adds buttery creaminess and healthy fats for richness.
- 1 cup fresh spinach, chopped: Contributes a fresh, mild crunch and bright green color.
- 1/4 cup red onion, finely diced (optional): Offers a subtle sharpness to balance the creamy ingredients.
- 2 tbsp Greek yogurt or mayonnaise: Adds creaminess to the dressing while keeping things light or rich, depending on your choice.
- 1 tbsp lemon juice: Injects fresh citrus brightness to lift the flavors.
- 1/2 tsp salt (or to taste): Enhances and balances the overall taste.
- 1/4 tsp black pepper: Adds a gentle heat and depth.
- 1/4 tsp garlic powder (optional): Gives a subtle savory note that’s easy to love.
- 1 tbsp fresh parsley, chopped (optional, for garnish): Introduces a burst of herby freshness and a pop of color.
How to Make Avocado and Spinach Egg Salad Recipe
Step 1: Prepare the Eggs
Start by hard-boiling your eggs. Place them gently in a pot and cover with cold water. Bring the water to a rolling boil, then reduce the heat and let them simmer for about 10 to 12 minutes. Once done, drain the hot water, cool the eggs under cold running water, peel off the shells, and chop them into bite-sized pieces. This step ensures your eggs are perfectly cooked and ready to combine with fresh ingredients.
Step 2: Mash the Avocado
Next, grab a ripe avocado and mash it in a large bowl using a fork. Some like it perfectly smooth, while others prefer leaving a few chunks for additional texture — both are delicious! This creamy base will bring the salad together, enhancing each bite with a velvety richness that only fresh avocado can provide.
Step 3: Combine the Ingredients
To the mashed avocado, add your chopped eggs and fresh spinach. If you’re using red onion, toss that in now too. This combination creates a beautiful mix of soft, tender eggs and crisp greens, with a touch of zing from the onion, making every mouthful exciting and satisfying.
Step 4: Make the Dressing
Whisk together the Greek yogurt or mayonnaise with lemon juice, salt, pepper, and garlic powder if you want that extra layer of flavor. This simple dressing keeps the dish moist and flavorful, marrying all the ingredients perfectly. Feel free to adjust the seasoning depending on your taste — a little extra lemon juice can brighten things up wonderfully.
Step 5: Mix the Salad
Pour the dressing over the avocado, egg, and spinach mixture. Gently toss everything together until it’s evenly coated in the luscious dressing. The goal is a creamy, harmonious blend where each ingredient shines without overpowering the others.
Step 6: Serve
Finish by garnishing with freshly chopped parsley for a pop of color and fresh herb aroma. You can enjoy this salad immediately, whether on its own, piled high in a sandwich, or served over a bed of greens. It’s also fantastic with crackers or toasted bread for a satisfying crunch.
How to Serve Avocado and Spinach Egg Salad Recipe
Garnishes
Simple garnishes like fresh parsley not only add a vibrant touch of green but also a fresh, herbaceous note that lifts the entire salad. You can also sprinkle some paprika or chives for color and subtle flavor contrast. A few cracked black pepper bits on top will also bring an inviting look and extra zing.
Side Dishes
This salad is quite versatile and pairs incredibly well with a range of sides. Try it alongside crispy pita chips for a delightful crunch or serve it with soup for a balanced meal. Light roasted vegetables or a fresh fruit salad can add complementary textures and flavors that round out the plate beautifully.
Creative Ways to Present
For a fun twist, scoop the avocado and spinach egg salad into ripe tomato halves or hollowed-out cucumbers for individual bites bursting with freshness. It also makes an excellent filling for wraps or a protein-packed addition to grain bowls. Presentation is a great way to impress friends and family and keep this classic recipe exciting every time.
Make Ahead and Storage
Storing Leftovers
You can store leftover avocado and spinach egg salad in an airtight container in the refrigerator for up to 2 days. Because avocado tends to brown, place a piece of plastic wrap directly on the surface before sealing to keep it looking fresh and appetizing.
Freezing
This salad is best enjoyed fresh; freezing is not recommended as the avocado and egg textures will change drastically upon thawing. To keep your Avocado and Spinach Egg Salad Recipe tasting its best, enjoy it within a couple of days after making.
Reheating
Since this salad is served cold or at room temperature, reheating is not necessary. If you prefer, simply let refrigerated leftovers sit out for a few minutes to take the chill off before serving.
FAQs
Can I use baby spinach instead of regular spinach?
Absolutely! Baby spinach works perfectly in this recipe and offers an even milder flavor and tender texture, which complements the creamy avocado beautifully.
What can I substitute for Greek yogurt in the dressing?
If you’re not a fan of Greek yogurt or want a dairy-free option, mayonnaise works wonderfully to maintain creaminess, or you can try a vegan mayo alternative.
How can I make this salad more filling?
Adding extras like cooked quinoa, chickpeas, or even some diced cooked chicken can boost the protein and make the salad a more substantial meal.
Is this recipe suitable for meal prep?
Yes! Just remember to press plastic wrap onto the salad surface to prevent avocado browning, and consume within two days for best freshness.
Can I add other vegetables to the salad?
Definitely! Diced celery, bell peppers, or cherry tomatoes all add delightful crunch and sweetness, making the salad even more colorful and flavorful.
Final Thoughts
This Avocado and Spinach Egg Salad Recipe is one of those wonderful dishes that feels both indulgent and nourishing, easy to whip up, and perfect for any occasion. Its delicious blend of creamy, fresh, and vibrant ingredients will surely win over your taste buds and become a go-to in your kitchen. Give it a try soon — I promise it will brighten up your meals and keep you coming back for more!
Print
Avocado and Spinach Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A creamy and nutritious Avocado and Spinach Egg Salad combining mashed avocado, chopped spinach, and hard-boiled eggs, tossed in a tangy Greek yogurt dressing. Perfect as a light meal or sandwich filling, this salad is quick to prepare and packed with healthy fats and protein.
Ingredients
Main Ingredients
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado, peeled, pitted, and mashed
- 1 cup fresh spinach, chopped
- 1/4 cup red onion, finely diced (optional)
Dressing
- 2 tbsp Greek yogurt or mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
Garnish
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Prepare the Eggs: Hard-boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Drain the eggs and let them cool before peeling and chopping them into small pieces.
- Mash the Avocado: In a large bowl, mash the ripe avocado with a fork until smooth. You can leave it slightly chunky for added texture if you prefer.
- Combine the Ingredients: Add the chopped eggs, chopped spinach, and finely diced red onion (if using) to the bowl with mashed avocado.
- Make the Dressing: In a separate small bowl, whisk together the Greek yogurt or mayonnaise, lemon juice, salt, pepper, and garlic powder (if using). Adjust the seasoning to taste.
- Mix the Salad: Pour the dressing over the egg and avocado mixture and gently toss to combine until everything is well coated.
- Serve: Garnish with fresh parsley and serve immediately on its own, as a sandwich filling, or on top of a bed of greens. You can also serve it with crackers or toasted bread.
Notes
- This salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 1 day.
- Use Greek yogurt for a healthier, lower-fat option in the dressing.
- For added crunch, consider adding celery or cucumber.
- If you prefer, swap mayonnaise for vegan mayo to make it vegetarian-friendly.
- Adjust seasoning according to your taste, especially salt and lemon juice.
