Name: Avocado and Spinach Egg Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: Hard-Boiled Eggs: 6 eggs, peeled and chopped; Ripe Avocado: 1 avocado, peeled and diced; Fresh Spinach: 1 cup, finely chopped; Mayonnaise: 2 tablespoons (or Greek yogurt for a lighter option); Dijon Mustard: 1 teaspoon; Lemon Juice: 1 tablespoon; Garlic Powder: 1/4 teaspoon; Salt and Black Pepper: to taste; Chopped Green Onions or Chives: for garnish (optional)

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If you’re looking for a vibrant, nutrient-packed twist on a classic, the Avocado and Spinach Egg Salad is about to become your new go-to! Creamy avocado meets hearty hard-boiled eggs, all tossed together with crisp spinach and a zesty, tangy dressing. This refreshing salad is full of satisfying textures and bold flavors, and it’s a deliciously simple way to add color (and nutrition) to any meal. Every bite is a reminder that healthy lunches don’t have to be boring — or bland!

Avocado and Spinach Egg Salad Recipe - Recipe Image

Ingredients You’ll Need

This Avocado and Spinach Egg Salad relies on fresh flavors and a handful of easy-to-find ingredients. Each one brings its own special something, whether it’s creamy richness, crunch, or a bright pop of flavor. Here’s how every ingredient helps make this dish unforgettable!

Hard-boiled eggs (6, peeled and chopped): They’re the protein powerhouse and the heart of this salad, giving it substance and staying power.
Ripe avocado (1, peeled and diced): A perfectly ripe avocado brings buttery smoothness and healthy fats for that irresistible creaminess.
Fresh spinach (1 cup, finely chopped): Spinach adds color, fresh crunch, and a beautiful boost of nutrients — it’s more than just garnish!
Mayonnaise (2 tablespoons, or Greek yogurt for a lighter option): This is the creamy binder that brings all the ingredients together, and swapping in Greek yogurt makes it wonderfully tangy and light.
Dijon mustard (1 teaspoon): Just a touch brings a pop of sharpness and layers of flavor without overwhelming the other ingredients.
Lemon juice (1 tablespoon): It wakes up all the flavors, keeps the avocado bright, and adds irresistible freshness.
Garlic powder (1/4 teaspoon): For that subtle, savory background note that keeps you coming back for more.
Salt and black pepper to taste: A little seasoning brings everything together — don’t forget to taste and adjust!
Chopped green onions or chives for garnish (optional): This finishing touch adds a burst of color and a mild, oniony crunch.

How to Make Avocado and Spinach Egg Salad

Step 1: Mash the Avocado

Grab a medium-sized mixing bowl and add your peeled, diced avocado. Use a fork to gently mash it — but not all the way! Leave a few chunky pieces for extra texture. You want that creamy-smooth base, but with bites that surprise you.

Step 2: Add Eggs and Spinach

Add the chopped hard-boiled eggs and that pile of finely chopped spinach right into the bowl. The eggs bring protein and substance, while the spinach adds color and a garden-fresh crunch. Toss lightly so you don’t turn everything to mush.

Step 3: Mix in the Dressing

Stir in your creamy mayonnaise (or Greek yogurt, if you’re keeping things lighter), Dijon mustard, lemon juice, garlic powder, plus a good pinch of salt and pepper. Gently fold everything together until the salad turns delightfully creamy and all those pops of green are evenly mixed throughout.

Step 4: Adjust and Finish

Now’s your chance to taste and fine-tune! Add more lemon juice for extra zing, another grind of pepper, or a scatter of salt if needed. For extra fun, try adding feta, bacon, or diced tomatoes as the mood strikes. Once it’s just right, cover the salad and chill if you’d like — it’s also delicious straight away!

How to Serve Avocado and Spinach Egg Salad

Garnishes

This salad looks absolutely gorgeous with a finishing touch of chopped green onions or chives. These little bits not only add a burst of color but also a mild onion flavor that pairs perfectly with the creamy eggs and avocado. For something a bit more decadent, a sprinkle of feta or fresh herbs adds big flavor fast.

Side Dishes

Keep things fresh and light by pairing your Avocado and Spinach Egg Salad with sliced tomatoes, crisp cucumber spears, or a handful of baby carrots. It also matches perfectly with a small bowl of soup or a hearty slice of multigrain bread. If you crave a heartier lunch, pile it onto your favorite sourdough for a filling sandwich.

Creative Ways to Present

This salad loves getting dressed up for company or meal-prepped lunches. Spoon it into halved avocados for an eye-catching, edible bowl, or stuff it into lettuce wraps for a low-carb spin. For picnics or potlucks, scoop it over mixed greens or heap it onto crostini as an easy, crowd-pleasing starter.

Make Ahead and Storage

Storing Leftovers

Leftover Avocado and Spinach Egg Salad keeps well in an airtight container in the fridge for up to two days. To help the avocado stay bright and green, press a piece of plastic wrap directly on the surface before sealing the container.

Freezing

Due to the fresh avocado and creamy base, this salad doesn’t freeze well — the texture and flavors just aren’t the same after thawing. For best results, enjoy it fresh within a couple of days for the ultimate taste and appearance.

Reheating

You won’t need to reheat this salad! It’s best eaten chilled or at room temperature. If it has been refrigerated, just give it a quick stir before serving to bring back its creamy consistency.

FAQs

Can I use another type Salad, Lunch

Absolutely! Kale, arugula, or even finely chopped romaine all taste great in this Avocado and Spinach Egg Salad — just make sure to chop the greens finely for the perfect texture.

How can I keep the avocado from turning brown?

The lemon juice in the recipe helps a lot, but for extra protection, press plastic wrap directly onto the surface of the salad before sealing. This keeps air out and delays browning so your salad stays beautiful and appetizing.

Is there a dairy-free option for the creaminess?

Yes! Swap the mayonnaise or Greek yogurt for your favorite plant-based mayo, or try mashed avocado alone for a naturally creamy vegan option. The salad will still be delicious and rich.

Can I make this salad ahead for meal prep?

You sure can, just prepare it up to a day ahead for best freshness. Save any garnishes for just before serving, and store the salad tightly covered in the refrigerator to keep the avocado fresh.

What protein options can I add to make it even heartier?

Chopped cooked chicken, smoked salmon, or crispy bacon bits all pair beautifully with the flavors in this Avocado and Spinach Egg Salad, making it an even more satisfying main dish.

Final Thoughts

This Avocado and Spinach Egg Salad truly delivers on flavor, nutrition, and simplicity — it’s one of those dishes you’ll want to make again and again. Give it a try for your next lunch or gathering, and you might just find yourself reaching for it whenever you need something fresh, filling, and fabulous!

Avocado and Spinach Egg Salad Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings
Diet: Low Carb, Gluten-Free, Vegetarian

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Description

This Avocado and Spinach Egg Salad is a creamy and flavorful dish that can be enjoyed as a protein-packed side, on toast, or in a sandwich. With the richness of avocado, the freshness of spinach, and the protein from eggs, this salad is a satisfying and nutritious option for any meal.

Ingredients

Hard-Boiled Eggs:

6 eggs, peeled and chopped;

Ripe Avocado:

1 avocado, peeled and diced;

Fresh Spinach:

1 cup, finely chopped;

Mayonnaise:

2 tablespoons (or Greek yogurt for a lighter option);

Dijon Mustard:

1 teaspoon;

Lemon Juice:

1 tablespoon;

Garlic Powder:

1/4 teaspoon;

Salt and Black Pepper:

to taste;

Chopped Green Onions or Chives:

for garnish (optional)

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Instructions

Mash Avocado: In a medium bowl, mash the avocado slightly with a fork, leaving some chunks for texture.
Combine Ingredients: Add the chopped hard-boiled eggs and finely chopped spinach. Stir in mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
Mix Well: Gently mix until everything is well combined and creamy. Adjust seasoning as needed.
Serve: Serve chilled on toast, in a sandwich, in lettuce wraps, or as a side dish. Garnish with green onions or chives.