Avocado and Spinach Egg Salad
Enjoy a creamy and nutritious Avocado and Spinach Egg Salad that elevates the classic egg salad with ripe avocado, fresh spinach, Greek yogurt, and a splash of lemon juice. Perfect for a quick, healthy lunch or snack, this vibrant salad is packed with protein, healthy fats, and vitamins. Easy to make and refreshing, it’s ideal for busy days and meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for hard-boiling eggs)
- Total Time: 25 minutes (including optional chilling)
- Yield: Serves 2-3
- Category: Salad, Lunch, Snack
- Method: Mixing, Hard-Boiling
- Cuisine: American
- Diet: Vegetarian
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
Salt and pepper, to taste
Instructions
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Hard-boil the eggs, peel, and chop into small pieces.
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In a bowl, mash the avocado until smooth.
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Add finely chopped spinach and red onion to the avocado and mix well.
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Stir in Greek yogurt, Dijon mustard, and lemon juice until fully combined.
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Gently fold in the chopped eggs, maintaining some texture.
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Season with salt and pepper to taste.
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Serve immediately or chill for 30 minutes for flavors to meld.
Notes
Swap Greek yogurt for mayonnaise for a creamier texture.
Add celery or cucumber for crunch.
Incorporate fresh herbs like dill or parsley for extra flavor.
Add hot sauce or jalapeño for a spicy twist.
Use baby kale or arugula instead of spinach if desired.
Store in an airtight container refrigerated up to 2 days; best fresh due to avocado browning.
Find it online: https://justsosavory.com/avocado-and-spinach-egg-salad/
