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Avocado and Spinach Egg Salad

Avocado and Spinach Egg Salad
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Avocado and Spinach Egg Salad is a creamy, nutritious, and flavorful salad that combines ripe avocado, fresh spinach, and perfectly cooked eggs. This easy-to-make recipe offers a versatile meal option that’s perfect as a sandwich filling, dip, or salad topping. Packed with protein, fiber, and healthy fats, it makes a satisfying and wholesome lunch or snack that requires minimal prep time.

Ingredients

Scale

Main Ingredients

  • 4 hard-boiled eggs, peeled and chopped
  • 1 ripe avocado
  • 1 cup fresh spinach leaves, chopped or torn
  • 2 tablespoons Greek yogurt or light mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Optional Ingredients

  • Fresh herbs (dill, chives, or parsley), chopped
  • Cayenne pepper or hot sauce (for a spicy kick)
  • Chopped celery or toasted nuts (for crunch)
  • Fresh basil or cilantro (for additional herbs)
  • Diced grilled chicken or smoked salmon (for protein boost)

Instructions

  1. Prepare the Eggs: Boil eggs for 10-12 minutes until hard-boiled. Cool quickly in ice water, peel, and chop into bite-sized pieces.
  2. Mash the Avocado: In a bowl, mash the ripe avocado with a fork until creamy with some chunks remaining. Add lemon juice to keep it fresh and prevent browning.
  3. Combine Ingredients: Add chopped eggs, fresh spinach, and Greek yogurt or mayo to the mashed avocado. Stir gently to combine all ingredients evenly.
  4. Season the Salad: Fold in Dijon mustard, salt, pepper, and any optional fresh herbs. Adjust seasoning to taste for a flavorful balance.
  5. Chill Before Serving: Refrigerate the salad for about 30 minutes to let flavors meld and the texture firm up slightly.

Notes

  • Use the freshest spinach to ensure crisp texture and avoid bitterness.
  • Gently fold ingredients to maintain chunks and a pleasant mouthfeel.
  • Adjust avocado and yogurt quantities to control creaminess to your preference.
  • Squeeze extra lemon juice over the salad if storing for more than a few hours to prevent browning.
  • Use slightly older eggs for easier peeling after boiling.
  • Consume salad within 1-2 days when refrigerated, as avocado can brown and eggs may dry out.
  • Freezing is not recommended as avocado’s texture deteriorates upon thawing.
  • Serve cold or at room temperature; avoid reheating to preserve flavor and texture.

Nutrition

Keywords: avocado egg salad, spinach egg salad, healthy egg salad, creamy egg salad, easy lunch recipe, nutritious salad

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