Avocado and Spinach Egg Salad

This Avocado and Spinach Egg Salad is a fresh and vibrant twist on your classic egg salad, with creamy avocado and crisp spinach adding depth and flavor to each bite. Packed with healthy fats, protein, and greens, it’s perfect as a light lunch or a healthy side dish. Imagine creamy, buttery avocado mingling with the richness of hard-boiled eggs, all tossed in a light, tangy dressing that brings everything together. Trust me, you’ll love how simple yet satisfying this salad is.

Why You’ll Love Avocado and Spinach Egg Salad

This salad isn’t just a healthy choice—it’s a satisfying, flavorful dish you’ll find yourself making again and again. Here’s why:

• Healthy & Nutritious: Packed with protein from the eggs and healthy fats from the avocado, this salad makes for a filling and nutritious meal. It’s perfect for fueling your day without weighing you down.
• Easy to Make: With only a few simple ingredients and no cooking required (besides boiling the eggs), this recipe is quick and easy to prepare. It’s great for when you’re short on time but still want something delicious.
• Fresh & Flavorful: The addition of spinach and avocado brings fresh greens, while the creamy texture of avocado perfectly balances the richness of the eggs. The dressing adds just the right amount of tanginess.
• Customizable: You can tweak the flavors by adding extras like herbs, a squeeze of lemon, or even a sprinkle of crumbled feta or goat cheese for added creaminess.
• Perfect for Any Meal: Whether you serve it as a side salad, make it a main dish with a slice of whole-grain bread, or top a bed of greens with it, this egg salad fits in perfectly at any meal of the day.

Ingredients

Here’s what you’ll need to make this delightful salad:

• Hard-Boiled Eggs: The star of the show, giving this salad its protein and hearty texture.
• Avocado: Adds a creamy texture and rich flavor that pairs beautifully with the eggs.
• Fresh Spinach: Light and crisp, it provides a nice contrast to the creamy ingredients while adding a pop of color.
• Greek Yogurt: For a creamy, tangy base for the dressing that lightens up the traditional mayo-heavy egg salad.
• Mustard: Adds a little zing and tang to the dressing.
• Lemon Juice: Brightens up the salad with a fresh, citrusy punch.
• Salt & Pepper: To taste, enhancing all the natural flavors of the salad.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into making this simple yet delicious egg salad:

1. Boil the Eggs

Start by boiling your eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 9-10 minutes for firm, hard-boiled eggs. Let them cool before peeling.

2. Prepare the Avocado

While your eggs are cooling, cut the avocado in half, remove the pit, and scoop out the flesh. Mash it up in a large mixing bowl until smooth, or leave it slightly chunky if you prefer some texture.

3. Prepare the Spinach

Wash the spinach thoroughly and pat it dry. Roughly chop or leave the spinach leaves whole, depending on your preference.

4. Make the Dressing

In a small bowl, mix together the Greek yogurt, mustard, lemon juice, salt, and pepper. Whisk until smooth and creamy.

5. Combine the Ingredients

Peel and chop the boiled eggs into bite-sized pieces and add them to the bowl with the mashed avocado. Toss in the spinach and drizzle the dressing over the mixture.

6. Mix & Serve

Gently toss everything together until well combined. Taste and adjust seasoning if necessary. Serve immediately, or chill for a bit to allow the flavors to meld.

Nutrition Facts

Servings: 2-3
Calories per serving: ~300

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

How to Serve Avocado and Spinach Egg Salad

This salad can be served in a variety of ways to suit your meal:

• As a Sandwich: Spoon the salad onto whole-grain bread or a croissant for a light and filling sandwich.
• On a Bed of Greens: Serve the egg salad over a bed of leafy greens like arugula or mixed lettuce for a refreshing, light meal.
• With Crackers: Spoon the salad onto crunchy crackers for a quick and satisfying snack.
• Wrap it Up: Use it as a filling for a wrap with some extra veggies for added crunch.

Additional Tips

Here are some tips to elevate your egg salad:

• Add Herbs: Fresh herbs like dill, parsley, or chives can add a fresh flavor boost to the salad.
• Make it Spicy: Add a sprinkle of chili flakes or a dash of hot sauce to the dressing for an extra kick.
• Extra Veggies: Feel free to add in other veggies like diced tomatoes, cucumber, or red onion for added texture and flavor.
• Use Avocado Variety: If you prefer a firmer avocado texture, opt for a slightly less ripe one for more bite.
• Meal Prep: This egg salad keeps well in the fridge for a couple of days, making it a great option for meal prepping.

FAQ Section

Q1: Can I use regular mayo instead of Greek yogurt?
A1: Yes! If you prefer mayo, you can substitute it for the Greek yogurt. It will make the salad a bit richer and creamier.

Q2: Can I make this salad ahead of time?
A2: Yes! You can prepare the ingredients and mix them, but I recommend adding the spinach just before serving to keep it fresh.

Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but it will still taste great.

Q4: Can I use spinach from a bag?
A4: Absolutely! Pre-washed spinach works just as well. Just be sure to give it a quick rinse if needed.

Q5: Can I use frozen spinach?
A5: It’s best to use fresh spinach for this recipe, as frozen spinach may release too much moisture and affect the texture.

Q6: Can I make this salad without avocado?
A6: Sure! If you don’t have avocado, you can add extra yogurt for creaminess or opt for a little bit of olive oil.

Q7: Can I add cheese to the salad?
A7: Yes, a little crumbled feta or goat cheese would complement the flavors perfectly.

Q8: Can I make this salad vegetarian?
A8: Absolutely! If you don’t eat eggs, you can substitute with chickpeas for protein, and still get a delicious, satisfying salad.

Q9: Can I freeze this salad?
A9: I wouldn’t recommend freezing this salad, as the texture of the avocado and spinach will change once thawed.

Q10: Can I add other toppings?
A10: Yes! Feel free to add roasted nuts, seeds, or even croutons for extra crunch and texture.

Conclusion

This Avocado and Spinach Egg Salad is the perfect combination of creamy, fresh, and satisfying. It’s a simple, healthy dish that’s packed with flavor, and it can be enjoyed in so many different ways—on its own, in a sandwich, or as a topping for a salad. Whether you’re looking for a light lunch, a quick snack, or a side dish to pair with your main course, this recipe is a total winner. Enjoy!

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