Avocado and Spinach Egg Salad

Let’s be real—egg salad doesn’t have to be boring, right? This Avocado and Spinach Egg Salad is a total game-changer! It’s creamy, vibrant, and packs a punch of fresh flavors that will make you forget everything you thought you knew about egg salad. The buttery richness of avocado combines perfectly with the earthy spinach, while the eggs give it that satisfying protein kick. Whether you’re enjoying it on a sandwich, in a wrap, or straight from the bowl, this salad is a must-try for anyone who loves a fresh twist on a classic.

Trust me, once you try this, you’ll be hooked. It’s the kind of recipe that’s so simple, yet so satisfying, and you’ll be reaching for it again and again. Let’s dive into making this healthy, creamy, and absolutely delicious egg salad!

Why You’ll Love Avocado and Spinach Egg Salad

Fresh and Flavorful

With fresh spinach and creamy avocado, this egg salad is bursting with flavor. It’s not your average egg salad—it’s a vibrant, nutrient-packed twist!

Perfect for Meal Prep

This salad keeps well in the fridge, making it perfect for meal prep. You can whip up a big batch on Sunday and enjoy it throughout the week for quick lunches or snacks.

Healthy and Nutritious

Thanks to the avocado and spinach, this salad is loaded with vitamins, healthy fats, and fiber. It’s the perfect combination of healthy and indulgent.

Versatile

You can enjoy this egg salad in so many ways! Serve it on a sandwich, wrap it in a tortilla, or eat it with crackers or veggies for a lighter option.

Ingredients in Avocado and Spinach Egg Salad

This egg salad is packed with fresh ingredients that come together to create a creamy, flavorful dish. Here’s what you’ll need:

For the Salad:

• Eggs: The base of the salad. Hard-boiled eggs provide that creamy texture and protein.
• Avocado: The star ingredient! Avocado brings richness and creaminess to the salad.
• Fresh Spinach: Adds a pop of green and a dose of vitamins. You can use baby spinach for a more delicate texture.
• Red Onion: A little chopped red onion adds a slight sharpness and crunch to the salad.
• Cucumber: For a refreshing crunch that balances the richness of the avocado and eggs.
• Tomatoes: Chopped cherry or grape tomatoes give a burst of freshness and color.

For the Dressing:

• Greek Yogurt: A healthy alternative to mayo, giving the salad a creamy texture without being too heavy.
• Lemon Juice: A squeeze of lemon adds a refreshing tang and helps balance the richness of the avocado.
• Dijon Mustard: Adds a subtle kick to the dressing for a little extra flavor.
• Salt and Pepper: To taste, to enhance all the flavors and bring the salad together.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get to the good stuff—making this creamy, nutritious egg salad!

Step 1: Prepare the Eggs

Start by boiling your eggs. Place them in a pot of cold water and bring to a boil. Once boiling, reduce the heat and let them simmer for about 10-12 minutes. Once done, transfer the eggs to an ice bath to cool. Peel the eggs and chop them into bite-sized pieces.

Step 2: Prepare the Vegetables

While the eggs are cooling, chop the avocado, spinach, cucumber, red onion, and tomatoes into small pieces. Set them aside.

Step 3: Make the Dressing

In a small bowl, combine Greek yogurt, lemon juice, Dijon mustard, salt, and pepper. Stir until well combined.

Step 4: Assemble the Salad

In a large bowl, add the chopped eggs, avocado, spinach, cucumber, red onion, and tomatoes. Pour the dressing over the top and gently toss everything together until the ingredients are well coated.

Step 5: Serve and Enjoy!

Serve this egg salad immediately on a bed of greens, as a sandwich, or in a wrap. Enjoy it fresh, or refrigerate for up to 2 days for an easy and healthy meal!

Nutrition Facts

Servings: 4
Calories per serving: 270
Total Fat: 20g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 190mg
Sodium: 250mg
Total Carbohydrate: 12g
Dietary Fiber: 6g
Sugars: 2g
Protein: 15g
Vitamin A: 45%
Vitamin C: 35%
Calcium: 80mg
Iron: 2mg
Potassium: 600mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 10-12 minutes (for boiling eggs)
• Total Time: 20 minutes

How to Serve Avocado and Spinach Egg Salad

As a Sandwich

Spread this egg salad between slices of whole grain bread for a satisfying and healthy lunch. You can also use a croissant or a soft roll if you prefer a more indulgent option.

In a Wrap

Wrap it up in a tortilla for an easy, on-the-go meal. Add a few extra greens or sliced avocado to make it even more filling.

On a Bed of Greens

Serve this egg salad on top of a bed of fresh greens for a lighter, low-carb meal. Add some extra veggies like cucumbers, carrots, or bell peppers for a crunchy contrast.

With Crackers or Veggies

For a fun snack or appetizer, serve the egg salad with crispy crackers or fresh vegetable sticks like celery, cucumber, and bell pepper.

Additional Tips

Use Ripe Avocados

For the creamiest texture, be sure to use ripe avocados. They should yield slightly to gentle pressure when squeezed.

Adjust the Dressing

If you like a more tangy dressing, add a bit more lemon juice or Dijon mustard. If you prefer it creamier, you can add a little more Greek yogurt.

Make it Spicy

Add a pinch of chili flakes, hot sauce, or jalapeño to the egg salad for a spicy kick.

Store Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but it’ll still taste delicious.

FAQ Section

Q1: Can I use mayonnaise instead of Greek yogurt?

A1: Yes, you can substitute mayonnaise for Greek yogurt if you prefer. Just keep in mind that Greek yogurt adds a bit of tang and a healthier twist to the dressing.

Q2: How long does this salad keep in the fridge?

A2: This egg salad will keep in the fridge for up to 2 days, but it’s best enjoyed fresh.

Q3: Can I make this salad ahead of time?

A3: Yes, you can make the salad ahead of time. Just be sure to store it in an airtight container in the fridge. If you make it too far in advance, the avocado may start to brown.

Q4: Can I add other vegetables to the salad?

A4: Absolutely! Feel free to add other veggies like bell peppers, radishes, or even a little grated carrot for extra crunch and flavor.

Q5: How can I make this salad more filling?

A5: For a heartier meal, serve the egg salad with whole grain bread, or add a side of quinoa or roasted potatoes.

Q6: Can I use frozen spinach instead of fresh?

A6: Yes, you can use frozen spinach, but be sure to thaw it and squeeze out any excess moisture before adding it to the salad.

Q7: Can I make this salad vegetarian?

A7: This egg salad is already vegetarian! It’s a great meat-free option that’s packed with nutrients.

Q8: Can I use regular mustard instead of Dijon?

A8: Yes, regular mustard works well too, though Dijon gives it a more nuanced flavor.

Q9: Is this recipe gluten-free?

A9: Yes, this recipe is naturally gluten-free as long as you avoid serving it with bread that contains gluten.

Q10: Can I add some protein to this salad?

A10: If you want to boost the protein, you can add grilled chicken or a sprinkle of cheese on top!

Conclusion

This Avocado and Spinach Egg Salad is the perfect way to enjoy a fresh, healthy twist on a classic. The creamy avocado, earthy spinach, and perfectly boiled eggs come together to create a light yet satisfying dish that’s bursting with flavor. Whether you serve it on bread, in a wrap, or on its own, it’s a delicious meal that’s as easy to make as it is to love. Enjoy every bite!

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