Avocado Spinach Egg Salad

Why You’ll Love This Recipe

Discover a revolutionary twist on the classic egg salad that transforms an old favorite into a nutritional powerhouse! This Avocado Spinach Egg Salad reinvents the traditional recipe by combining creamy avocados, protein-packed eggs, and nutrient-rich spinach into a delightful, healthful dish that’s both satisfying and incredibly delicious. Whether you’re looking for a quick lunch, a protein-packed snack, or a fresh take on a classic, this recipe promises to tantalize your taste buds while nourishing your body.

Pure Comfort

Comfort food meets nutrition in this innovative egg salad. The familiar, creamy texture of traditional egg salad gets a wholesome upgrade with the rich, buttery smoothness of ripe avocados and the vibrant green goodness of fresh spinach. Each bite offers a perfect balance of comfort and wellness, bringing together familiar flavors in a way that feels both nostalgic and exciting. It’s the kind of dish that makes healthy eating feel like a genuine pleasure rather than a chore.

What You Need

Fresh Ingredients:

• 6 large eggs
• 2 ripe avocados
• 2 cups fresh baby spinach
• 3 tablespoons Greek yogurt
• 2 tablespoons chopped fresh chives
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Optional Garnishes:

• Red pepper flakes
• Extra chopped chives
• Cracked black pepper
• Lemon wedges

Kitchen Tools:

• Medium saucepan
• Mixing bowl
• Cutting board
• Sharp knife
• Potato masher or fork
• Whisk

Time to Cook

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Chilling Time: 30 minutes
• Total Time: 55 minutes
• Servings: 4

Steps to Make It

Prepare the Eggs:

1. Place eggs in a medium saucepan and cover with cold water, about 1 inch above the eggs.
2. Bring water to a rolling boil over high heat.
3. Remove pan from heat, cover, and let sit for 10-12 minutes.
4. Immediately transfer eggs to an ice bath to stop cooking.
5. Peel eggs once completely cooled.

Prepare the Avocado Spinach Base:

1. Halve and pit the avocados.
2. Scoop the flesh into a large mixing bowl.
3. Finely chop the baby spinach.
4. Mash the avocado with a fork or potato masher until smooth.
5. Add chopped spinach to the mashed avocado.

Combine the Salad:

1. Chop the cooled eggs into small pieces.
2. Add chopped eggs to the avocado-spinach mixture.
3. Stir in Greek yogurt, Dijon mustard, and chopped chives.
4. Season with salt and pepper to taste.
5. Gently fold ingredients together until well combined.

Make It Perfect

For the most luxurious texture, use eggs that are just a few days old they’ll peel more easily. Choose perfectly ripe avocados that yield slightly to gentle pressure but aren’t mushy. To prevent browning, add a squeeze of fresh lemon juice and serve immediately after preparing. For the creamiest consistency, ensure all ingredients are at room temperature before mixing.

Mix It Up

Experiment with different flavor profiles by adding unique ingredients. Try incorporating diced pickles for crunch, swap chives for green onions, or add a dash of smoked paprika for depth. For a Mediterranean twist, mix in some crumbled feta cheese. Vegetarians can substitute eggs with mashed chickpeas, while those seeking extra protein might add diced grilled chicken.

Perfect Partners

Serve this Avocado Spinach Egg Salad alongside complementary dishes that enhance its fresh, vibrant flavors. Try it atop whole-grain toast, stuffed in lettuce wraps, or as a filling for whole wheat pita pockets. It pairs beautifully with a crisp cucumber salad, roasted vegetable medley, or alongside a light quinoa tabbouleh. For beverages, consider fresh iced green tea or a zesty citrus spritzer.

Busy Day Hero

Short on time? Hard-boil eggs in advance and store in the refrigerator for up to a week. Pre-chop spinach and store in an airtight container. When ready to serve, simply mash, mix, and enjoy. You can also prepare the entire salad the night before, storing it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.

Work Ahead

This salad can be prepared up to 24 hours in advance. To maintain freshness, store in an airtight container with plastic wrap pressed directly onto the surface to minimize oxidation. If liquid separates, simply stir before serving. For best flavor and texture, consume within 1-2 days and keep refrigerated.

Save Some For Later

Store leftover Avocado Spinach Egg Salad in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface to prevent browning. For optimal freshness, add a squeeze of lemon juice before storing. While best served cold, you can enjoy it at room temperature for up to 2 hours.

Everyone’s Happy

This recipe accommodates various dietary needs with simple modifications. For a dairy-free version, replace Greek yogurt with mashed silken tofu or vegan mayo. Those avoiding eggs can use mashed chickpeas or firm tofu. It’s naturally gluten-free and can be made low-carb by serving in lettuce cups instead of bread.

Good For You Too

Packed with nutritional benefits, this Avocado Spinach Egg Salad is a powerhouse of health. Eggs provide high-quality protein and essential nutrients, avocados offer heart-healthy monounsaturated fats, and spinach delivers iron, calcium, and vitamins. Low in carbohydrates and high in protein, it supports muscle health and provides sustained energy.

Easy Clean Up

Use disposable cutting mats to minimize dishes. Line your work surface with parchment paper for easy cleanup of egg-peeling mess. Opt for non-stick mixing bowls that can go directly into the dishwasher. Keep a trash bowl nearby during preparation to collect scraps and make cleaning more efficient.

Switch It Up

Transform this recipe for different seasons and occasions. In summer, add diced cherry tomatoes and fresh basil. For a winter version, incorporate roasted butternut squash and sage. During picnic season, pack it in mason jars for a portable meal. For a party, serve as a dip with vegetable crudités or whole-grain crackers.

Simply Perfect

The magic of this Avocado Spinach Egg Salad lies in its beautiful simplicity. By combining just a few fresh, wholesome ingredients, you create a dish that’s greater than the sum of its parts. It’s a testament to the fact that healthy eating doesn’t require complicated recipes or hard-to-find ingredients.

FAQs

How do I prevent the avocado from browning?

Add a squeeze of lemon juice and press plastic wrap directly onto the surface when storing.

Can I make this salad vegan?

Substitute eggs with mashed chickpeas and use vegan mayo instead of Greek yogurt.

How long can this salad sit out?

Consume within 2 hours at room temperature, or refrigerate promptly.

Is this salad keto-friendly?

Yes, it’s low in carbs and high in healthy fats, making it suitable for a ketogenic diet.

Can I use frozen spinach?

Fresh is best, but you can use thawed, well-drained frozen spinach in a pinch.

What if my avocados aren’t ripe?

Let them ripen at room temperature, or use a brown paper bag to speed up the process.

How can I add more protein?

Mix in canned tuna, grilled chicken, or additional hard-boiled eggs.

Conclusion

The Avocado Spinach Egg Salad isn’t just a recipe it’s a delicious revolution in healthy eating. By reimagining a classic dish with nutrient-dense ingredients, you’re not just preparing a meal, but creating a culinary experience that nourishes body and soul. Simple, adaptable, and bursting with flavor, this recipe proves that healthy food can be both convenient and incredibly satisfying. So grab your ingredients, embrace your inner chef, and enjoy a truly transformative meal!