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Avocado and Spinach Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 33 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Combine the Ingredients: Add the chopped eggs, chopped spinach, and finely diced red onion (if using) to the bowl with mashed avocado.
  4. 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.
  5. Mix the Salad: Pour the dressing over the egg and avocado mixture and gently toss to combine until everything is well coated.
  6. 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.

Find it online: https://slsrecipes.com/avocado-and-spinach-egg-salad-recipe/