An Avocado and Spinach Egg Salad is a delicious, creamy, and nutritious twist on the classic egg salad. The avocado adds richness and a silky texture, while spinach provides some freshness and a boost of nutrients. This makes for a great lunch or light dinner, and it’s so easy to whip up!
Avocado and Spinach Egg Salad
Ingredients:
- 6 large eggs (hard-boiled)
- 1 ripe avocado
- 1 cup fresh spinach leaves (washed and chopped)
- 1/4 cup Greek yogurt or mayo (depending on your preference)
- 1 tbsp Dijon mustard (optional, for a tangy kick)
- 1 tbsp lemon juice (or to taste)
- 1 small shallot or 1/4 red onion, finely chopped
- 1/4 tsp garlic powder (optional)
- Salt and black pepper, to taste
- Fresh herbs (like parsley or chives), chopped (optional, for garnish)
Instructions:
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Boil the Eggs:
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
- Afterward, transfer the eggs to a bowl of ice water or run them under cold water to cool down and stop the cooking process. Peel and chop the eggs into bite-sized pieces.
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Prepare the Avocado:
- While the eggs are cooling, slice the avocado in half, remove the pit, and scoop out the flesh with a spoon. Mash the avocado in a bowl until creamy but still a little chunky, or leave it chunkier if you prefer texture.
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Combine the Ingredients:
- In a large mixing bowl, combine the chopped eggs, mashed avocado, and chopped spinach.
- Add the Greek yogurt or mayo, Dijon mustard, and lemon juice. Stir everything together gently to combine.
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Add the Flavor:
- Add the finely chopped shallot or red onion, and garlic powder (if using), then season with salt and black pepper to taste. Taste and adjust seasoning if needed, adding more lemon juice, salt, or pepper as desired.
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Serve:
- Transfer the egg salad to a serving dish and garnish with fresh herbs like parsley or chives, if desired.
- Serve it as-is, or spread it on whole-grain toast, in a wrap, or on a bed of greens for a low-carb option.
Tips:
- Add-ins: Feel free to throw in extras like chopped cucumber, cherry tomatoes, or even a bit of crumbled feta or goat cheese for extra flavor.
- Make it Spicy: If you like heat, you can add a chopped jalapeño, a sprinkle of red pepper flakes, or a drizzle of hot sauce.
- Storage: This salad is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 1-2 days. The avocado may brown slightly, but it will still taste delicious.
This Avocado and Spinach Egg Salad is a creamy, satisfying, and healthy dish that’s perfect for meal prep or a quick snack. Plus, it’s packed with protein, healthy fats, and greens!