If you’re looking for a fresh, vibrant twist on a classic favorite, this Avocado and Spinach Egg Salad Recipe is going to become your new go-to. Creamy avocado and tender chopped spinach pair perfectly with perfectly cooked eggs to create a salad that’s satisfying, nutritious, and bursting with flavor. Whether as a light lunch or a fancy sandwich filling, this recipe balances smooth, crunchy, and tangy elements beautifully, making every bite feel like a celebration of simple, wholesome ingredients.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a crucial role in creating the lively texture and bright taste of the Avocado and Spinach Egg Salad Recipe. From the creamy richness of avocado to the peppery freshness of spinach, every item serves a delicious purpose.
- 6 large eggs, hard-boiled and chopped: The protein-packed star of the salad that provides a creamy texture and subtle flavor.
- 1 ripe avocado, peeled, pitted, and mashed: Adds buttery richness and a smooth base that elevates the salad’s creaminess.
- 1 cup fresh spinach, chopped: Brings a fresh, vibrant pop of green and a nutritious leafy bite.
- 1/4 cup red onion, finely diced (optional): Offers a mild pungency for extra crunch and zest.
- 2 tbsp Greek yogurt or mayonnaise: Provides the creamy dressing element – Greek yogurt keeps it light, while mayo adds richness.
- 1 tbsp lemon juice: Adds brightness and cuts through the creaminess with refreshing acidity.
- 1/2 tsp salt (or to taste): Enhances all the natural flavors and balances the richness.
- 1/4 tsp black pepper: Boosts the overall flavor with a gentle kick.
- 1/4 tsp garlic powder (optional): Introduces a subtle savory note without overpowering.
- 1 tbsp fresh parsley, chopped (optional): A fresh herb garnish giving a touch of earthiness and color contrast.
How to Make Avocado and Spinach Egg Salad Recipe
Step 1: Prepare the Eggs
Start by hard-boiling your eggs. Gently place the eggs in a pot, cover them with cold water, and bring it to a boil. Once boiling, lower the heat and let them simmer for 10 to 12 minutes until fully cooked. Drain the hot water and transfer the eggs to an ice bath or cold water to cool them down, making peeling a breeze. Chop the eggs into bite-sized pieces so they blend nicely with the other ingredients.
Step 2: Mash the Avocado
In a large bowl, take your ripe avocado and mash it thoroughly with a fork. Leaving it a bit chunky adds a wonderful texture, but if you prefer smoothness, mash until creamy. This avocado base will coat the eggs and spinach, making every mouthful luscious.
Step 3: Combine the Ingredients
Now it’s time to bring everything together. Add the chopped eggs, freshly chopped spinach, and the finely diced red onion if you’re using it to the mashed avocado. This mix promises a combination of creamy, fresh, and crisp textures that sing in harmony.
Step 4: Make the Dressing
In a separate small bowl, whisk together your Greek yogurt or mayonnaise with lemon juice, salt, black pepper, and garlic powder if you’ve opted for that extra flavor kick. Taste and tweak the seasoning according to your preference, balancing the tang with seasoning so the dressing complements and doesn’t overpower the main ingredients.
Step 5: Mix the Salad
Pour the dressing over your egg and avocado mixture. Gently fold everything together to coat each bit with creamy, zesty goodness without squishing the eggs too much. This step ensures that every forkful has the perfect balance of flavors and textures.
Step 6: Serve
Garnish with chopped fresh parsley if you want a hint of vibrant green and a fresh herbaceous note. Serve this Avocado and Spinach Egg Salad Recipe fresh as a standalone salad, stack it in sandwiches, or pile it over toasted bread or crackers for a delightful snack.
How to Serve Avocado and Spinach Egg Salad Recipe
Garnishes
Adding fresh parsley not only enhances the look but also lends a subtle freshness that complements the creamy salad. You can also sprinkle a dash of smoked paprika or add a few cherry tomato halves for extra color and flavor contrast.
Side Dishes
This egg salad pairs beautifully with light side dishes like a crisp green salad, crunchy vegetable sticks, or a bowl of seasonal fruit. It also shines alongside warm toasted bread or pita for a satisfying meal.
Creative Ways to Present
Serve the salad inside avocado halves for an elegant presentation, or scoop it onto cucumber slices or endive leaves for bite-sized appetizers perfect for entertaining. For a more substantial meal, layer it with leafy greens and thinly sliced turkey for a protein-packed lunch.
Make Ahead and Storage
Storing Leftovers
You can store leftover avocado and spinach egg salad in an airtight container in the refrigerator for up to two days. Be aware that avocado may darken slightly, so adding a bit more lemon juice before storing can help preserve its fresh color.
Freezing
This salad is best enjoyed fresh because the avocado and spinach textures don’t freeze well. Freezing could cause the salad to become watery and mushy once thawed, so it’s wise to avoid freezing whenever possible.
Reheating
Since this is a cold salad, reheating isn’t recommended. However, if you want to serve it warm, try gently warming the eggs separately and combining them with fresh avocado and spinach for a slightly different experience.
FAQs
Can I use another leafy green instead of spinach?
Absolutely! Kale, arugula, or even baby chard can be great alternatives – just be sure to chop them finely and adjust quantities to taste since some greens have a stronger flavor.
Is Greek yogurt necessary, or can I only use mayonnaise?
Greek yogurt adds a lighter tang, but mayonnaise works wonderfully if you prefer a richer, creamier texture. You can even blend both for balance.
How ripe should the avocado be?
Choose an avocado that yields slightly when pressed but isn’t mushy. It should mash easily while still holding some texture for the best salad consistency.
Can I prepare this salad ahead of time for a party?
You can make the salad a few hours ahead, but for the freshest flavor and best appearance, it’s ideal to combine ingredients shortly before serving.
What can I add to make this recipe more filling?
Adding diced cooked chicken, crispy bacon bits, or chickpeas can boost the protein and bring extra texture and flavor dimensions to this already delicious salad.
Final Thoughts
There’s something so comforting and vibrant about this Avocado and Spinach Egg Salad Recipe that it never fails to impress. It’s a fantastic way to turn simple ingredients into a meal packed with freshness, creaminess, and nutrition. I can’t wait for you to try it and make it your favorite, just as I have.
Print
Avocado and Spinach Egg Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A creamy and nutritious Avocado and Spinach Egg Salad that combines the richness of mashed avocado with the freshness of spinach and the protein boost from hard-boiled eggs. Perfect for a light lunch, sandwich filling, or served on greens or toasted bread.
Ingredients
Egg Salad
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado, peeled, pitted, and mashed
- 1 cup fresh spinach, chopped
- 1/4 cup red onion, finely diced (optional)
Dressing
- 2 tbsp Greek yogurt or mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
Garnish
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Prepare the Eggs: Hard-boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Drain the eggs and let them cool before peeling and chopping them into small pieces.
- Mash the Avocado: In a large bowl, mash the ripe avocado with a fork until smooth. You can leave it slightly chunky for added texture if you prefer.
- Combine the Ingredients: Add the chopped eggs, chopped spinach, and finely diced red onion (if using) to the bowl with mashed avocado.
- Make the Dressing: In a separate small bowl, whisk together the Greek yogurt or mayonnaise, lemon juice, salt, pepper, and garlic powder (if using). Adjust the seasoning to taste.
- Mix the Salad: Pour the dressing over the egg and avocado mixture and gently toss to combine until everything is well coated.
- Serve: Garnish with fresh parsley and serve immediately on its own, as a sandwich filling, or on top of a bed of greens. You can also serve it with crackers or toasted bread.
Notes
- For a vegan version, substitute the eggs with chickpeas and use a vegan mayonnaise.
- If you prefer, replace Greek yogurt with all mayonnaise or vice versa, depending on your taste preference.
- This salad is best eaten fresh but can be refrigerated for up to 1 day. Avocado may brown slightly upon storage.
- Add a pinch of cayenne pepper or smoked paprika for a spicy kick.
- Chopped celery or cucumber can add crunch if desired.
