Print

Avocado and Spinach Egg Salad

Avocado and Spinach Egg Salad
Print Recipe

Avocado and Spinach Egg Salad is a creamy, protein-packed dish combining ripe avocado, fresh spinach, and perfectly cooked eggs. It’s a nutrient-dense, easy-to-prepare salad perfect for breakfast, lunch, or a light snack, delivering a fresh, wholesome flavor with minimal effort.

Ingredients

Scale

Main Ingredients

  • 4 hard-boiled eggs
  • 1 ripe avocado
  • 1 cup fresh spinach, coarsely chopped
  • 2 tablespoons Greek yogurt or mayonnaise
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Black pepper, to taste

Optional Add-ins

  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped celery
  • Fresh herbs (dill, chives, parsley), chopped
  • Dash of cayenne pepper or chopped jalapeños (for spicy kick)
  • Chopped nuts or seeds (walnuts, sunflower seeds)
  • Cooked chicken breast or chickpeas (for extra protein)

Instructions

  1. Prepare the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then cover the pot and remove from heat. Let the eggs sit for 10-12 minutes. Transfer to an ice bath to cool before peeling.
  2. Chop Ingredients: Peel and roughly chop the hard-boiled eggs. Dice the ripe avocado, ensuring it’s soft but not mushy. Coarsely chop the fresh spinach and any optional add-ins like red onions or celery.
  3. Mix the Base: In a large bowl, combine the chopped eggs, avocado, and spinach. Add Greek yogurt or mayonnaise along with a squeeze of fresh lemon juice. Season with salt and pepper to taste.
  4. Toss Everything Together: Gently fold the ingredients until well combined but still chunky. Avoid overmixing to maintain texture and freshness.
  5. Chill and Serve: Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled for optimal taste.

Notes

  • Don’t overcook eggs to avoid the green yolk ring and keep them creamy.
  • Use ripe but firm avocados to prevent mushiness.
  • Add lemon juice immediately after mixing avocado to prevent browning.
  • Include crunchy ingredients like celery or nuts for texture contrast.
  • Store salad airtight and consume within 2 days for peak freshness.
  • This salad is best served cold or at room temperature; avoid reheating.
  • Not freezer-friendly due to avocado and mayonnaise texture changes.

Nutrition

Keywords: avocado egg salad, spinach salad, healthy egg salad, high protein salad, quick egg salad, vegan option egg salad, gluten free salad

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