Avocado and Spinach Egg Salad

If you’re looking to upgrade your typical lunch or snack with something vibrant, nutritious, and bursting with flavor, the Avocado and Spinach Egg Salad is an absolute game changer. This creamy, nutrient-packed blend balances the rich smoothness of ripe avocado with fresh spinach and perfectly cooked eggs, creating a satisfying meal that’s as delicious as it is healthy. Whether you’re meal prepping, craving a quick bite, or aiming for a hearty salad alternative, this recipe ticks all the boxes and will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

• Ultimate Creaminess: The avocado transforms traditional egg salad into a luxuriously smooth and creamy delight that leaves you wanting more.
• Power-Packed Nutrition: It combines protein, fiber, and healthy fats to keep you full and energized throughout the day.
• Easy to Make: With simple ingredients and minimal prep time, this salad comes together effortlessly in under 15 minutes.
• Versatile Meal Option: Perfect as a sandwich filling, dip, or salad topping, making it great for any occasion.
• Bright and Fresh Flavor: Spinach adds a refreshing bite and vivid green color that makes each serving inviting and vibrant.

Ingredients You’ll Need

The ingredients for Avocado and Spinach Egg Salad are straightforward yet essential in creating a pleasing balance of taste and texture. Each component enhances the final dish’s creaminess, freshness, and nutritional value.

• Hard-Boiled Eggs: Provides the protein and classic egg salad flavor, perfectly cooked for easy chopping.
• Ripe Avocado: Adds creaminess and healthy monounsaturated fats for richness without excess calories.
• Fresh Spinach Leaves: Offers a subtle earthiness and bright green color, boosting vitamins and antioxidants.
• Greek Yogurt or Light Mayo: Keeps the salad moist with a tangy undertone, and can be swapped based on preference.
• Lemon Juice: Balances richness with a zesty brightness and prevents avocado from browning.
• Dijon Mustard: Injects a hint of sharpness that elevates the overall flavor complexity.
• Salt and Pepper: Simple seasoning to highlight natural ingredients without overpowering them.
• Optional Fresh Herbs: Dill, chives, or parsley for an aromatic twist and extra freshness.

Variations for Avocado and Spinach Egg Salad

This recipe is incredibly adaptable, making it easy to customize based on dietary needs, available ingredients, or flavor cravings. Feel free to experiment and find your perfect twist.

• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a fiery finish.
• Crunch Factor: Toss in some chopped celery or toasted nuts to introduce a satisfying crunch.
• Herbaceous Delight: Mix in fresh basil or cilantro for an aromatic boost.
• Dairy-Free Option: Replace Greek yogurt with avocado only or a vegan mayonnaise substitute.
• Protein Boost: Add diced grilled chicken or smoked salmon for an extra protein punch.

How to Make Avocado and Spinach Egg Salad

Step 1: Prepare the Eggs

Start by boiling your eggs until hard-boiled, usually about 10-12 minutes. Cool them quickly in ice water to stop cooking, then peel and chop into bite-sized pieces.

Step 2: Mash the Avocado

In a separate bowl, mash the ripe avocado with a fork until creamy but still slightly chunky. Add lemon juice to keep it fresh and bright.

Step 3: Combine Ingredients

Add chopped eggs, fresh spinach leaves (chopped or torn to bite size), and your choice of Greek yogurt or mayo to the mashed avocado. Stir gently to combine.

Step 4: Season the Salad

Fold in Dijon mustard, salt, pepper, and any optional herbs you prefer. Adjust seasoning to taste, ensuring every bite is flavorful.

Step 5: Chill Before Serving

Refrigerate the mixture for about 30 minutes if possible. This allows flavors to meld and the salad to firm up slightly, enhancing the texture.

Pro Tips for Making Avocado and Spinach Egg Salad

• Fresh is Best: Use the freshest spinach to avoid bitterness and ensure a crisp texture.
• Don’t Overmix: Gently fold ingredients to maintain chunks for a pleasant mouthfeel.
• Control Creaminess: Adjust the amount of avocado or yogurt based on your desired consistency.
• Prevent Browning: Squeeze extra lemon juice over the top if storing for more than a few hours.
• Egg Prep Hack: Use older eggs for easier peeling.

How to Serve Avocado and Spinach Egg Salad

Garnishes

Sprinkle chopped fresh herbs like dill or chives, a dash of smoked paprika, or even a few cherry tomato halves on top to add color and flavor contrast that elevates presentation.

Side Dishes

This salad pairs wonderfully with crunchy whole-grain crackers, a slice of toasted sourdough bread, or alongside a fresh green or quinoa salad for a balanced meal.

Creative Ways to Present

Serve the salad spooned into avocado halves, stuffed inside whole wheat pita pockets, or layered on a bed of mixed greens with a drizzle of olive oil and balsamic vinegar for an elegant yet simple dish.

Make Ahead and Storage

Storing Leftovers

Place leftover Avocado and Spinach Egg Salad in an airtight container and refrigerate immediately. It will stay fresh for up to 2 days but is best enjoyed sooner to maintain texture and color.

Freezing

Freezing is not recommended because the avocado’s texture can become mushy and watery once thawed, impacting the salad’s appeal.

Reheating

This salad is meant to be served cold or at room temperature. Simply remove from the fridge and let it sit out for 5-10 minutes before serving for the best taste experience.

FAQs

Can I use baby spinach for this recipe?

Absolutely! Baby spinach works perfectly, providing a milder taste and tender texture that blends beautifully in the salad.

Is it possible to make this recipe vegan?

You can make a vegan version by substituting hard-boiled eggs with chickpeas or tofu and using vegan mayo instead of Greek yogurt or mayonnaise.

How long does this salad keep its freshness?

For optimal flavor and texture, consume within 1-2 days when kept refrigerated, as avocado tends to brown and eggs can dry out over time.

Can I add other greens besides spinach?

Yes, kale, arugula, or mixed greens can be used, but you may want to chop tougher greens finely to ensure a pleasant texture.

What’s the best way to reheat avocado-based salads?

Avocado-based salads are best served chilled or at room temperature and are not recommended for reheating as heat can alter their flavor and texture.

Final Thoughts

Avocado and Spinach Egg Salad is more than just a salad—it’s a celebration of fresh, wholesome ingredients that come together in the most delightful way. Whether you’re whipping it up for a quick lunch or sharing it at a weekend brunch, it’s sure to impress your taste buds and nourish your body. Give this tasty, easy-to-make recipe a try and add a little green goodness to your meal routine—you might just find your new favorite salad!

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