Avocado and Spinach Egg Salad

Why You’ll Love This Recipe

This recipe offers a vibrant, nutrient-packed alternative to traditional egg salad. The creamy avocado adds healthy fats and smooth texture, while the spinach brings a fresh, earthy flavor and an extra boost of vitamins. Plus, it’s easy to prepare, making it perfect for busy days when you want something satisfying and wholesome.

Ingredients

4 large eggs, hard-boiled and chopped
1 ripe avocado, mashed
1 cup fresh spinach, finely chopped
¼ cup red onion, finely chopped
1 tablespoon Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by hard-boiling the eggs. Once cooked, peel and chop them into small pieces.
2. In a mixing bowl, mash the ripe avocado until smooth.
3. Add the finely chopped spinach and red onion to the mashed avocado and mix well.
4. Stir in the Greek yogurt, Dijon mustard, and lemon juice until the mixture is well combined.
5. Gently fold in the chopped eggs, mixing carefully to maintain some texture.
6. Taste and adjust seasoning if needed, adding a pinch of salt and pepper if desired.
7. Serve immediately or chill for 30 minutes to let flavors meld.

Servings and Timing

This recipe serves 2-3 people as a light meal or side.
Preparation time: 15 minutes
Chilling time (optional): 30 minutes

Variations

• Swap Greek yogurt for mayonnaise for a richer, creamier texture.
• Add chopped celery or cucumber for extra crunch.
• Mix in some fresh herbs like dill or parsley to enhance flavor.
• For a spicy kick, add a dash of hot sauce or some chopped jalapeño.
• Use baby kale or arugula instead of spinach for a different leafy green twist.

Storage/Reheating

Store the egg salad in an airtight container in the refrigerator for up to 2 days. Because it contains avocado, it’s best enjoyed fresh to avoid browning, but you can reduce browning by adding an extra squeeze of lemon juice before storing. This salad is best served cold and should not be reheated.

FAQs

Can I use regular mayonnaise instead of Greek yogurt?

Yes, mayonnaise can be used for a creamier and richer flavor, though Greek yogurt offers a lighter and tangier taste.

How long do hard-boiled eggs last in the fridge?

Hard-boiled eggs, when peeled or unpeeled, can last up to one week refrigerated.

Can I prepare this salad ahead of time?

It’s best to prepare it no more than a day in advance to keep the avocado fresh and prevent browning.

What can I serve this egg salad with?

Try it with whole-grain bread, crackers, lettuce wraps, or as a topping for toast.

Is this recipe suitable for meal prep?

Yes, but consume within 2 days and store properly to maintain freshness.

Can I add other vegetables to this salad?

Absolutely! Diced cucumbers, tomatoes, or bell peppers work well.

How can I prevent the avocado from browning?

Add lemon juice and store the salad in an airtight container to minimize exposure to air.

Can I use baby spinach instead of regular spinach?

Yes, baby spinach works perfectly and is often more tender.

Is Dijon mustard necessary in the recipe?

Dijon mustard adds a subtle tang and depth of flavor, but you can omit it if preferred.

Can I make this recipe vegan?

You can substitute eggs with firm tofu and use vegan yogurt to make a vegan-friendly version.

Conclusion

This Avocado and Spinach Egg Salad is a delicious and healthful alternative to traditional egg salad, packed with flavor and nutrients. Easy to prepare and versatile enough for various meal occasions, it’s a refreshing way to enjoy eggs with a boost of fresh greens and creamy avocado. Whether for a quick lunch, snack, or light dinner, it’s a recipe you’ll want to keep handy.

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