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Avocado and Spinach Egg Salad

Avocado and Spinach Egg Salad
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A wholesome, creamy, and flavorful Avocado and Spinach Egg Salad that combines rich avocado, fresh spinach, and protein-packed eggs. Perfect for quick lunches, light dinners, or healthy snacks, this vibrant salad is easy to prepare and packed with nutrients, offering a delicious upgrade to regular egg salad.

Ingredients

Scale

Main Ingredients

  • 4 hard-boiled eggs
  • 1 ripe avocado
  • 1 cup fresh spinach, finely chopped
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Greek yogurt (optional)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh herbs (dill or parsley), chopped

Instructions

  1. Prepare the Eggs: Start by boiling your eggs until they’re hard-boiled, about 10-12 minutes. Once done, cool them under cold water and peel off the shells carefully.
  2. Mash the Avocado: In a mixing bowl, scoop out the ripe avocado and mash it with a fork until creamy yet slightly chunky, ensuring a pleasant texture contrast with the eggs.
  3. Chop and Combine: Dice the boiled eggs, chop fresh spinach finely, and mince red onion. Add all these ingredients to the mashed avocado bowl.
  4. Season and Mix: Squeeze fresh lemon juice over the mixture to keep the avocado vibrant and add brightness. Stir in Greek yogurt if using, then season with salt, pepper, and freshly chopped herbs. Mix gently until combined but avoid making it overly mushy.
  5. Taste Test and Adjust: Taste the salad and adjust seasoning or add more lemon juice as needed. The final salad should be creamy, fresh, and perfectly balanced.

Notes

  • Use a timer to boil eggs perfectly to avoid chalky yolks.
  • Choose avocados that yield slightly to pressure for ideal creaminess.
  • Lemon juice prevents avocado from browning and keeps the salad fresh.
  • Chill the salad in the refrigerator for 10-15 minutes before serving to meld flavors.
  • Wash and pat dry spinach thoroughly to prevent soggy salad.
  • Store leftovers in an airtight container and consume within 1-2 days for best quality.
  • Freezing is not recommended due to texture changes.
  • Serve cold or at room temperature; avoid reheating to maintain texture.

Nutrition

Keywords: avocado egg salad, spinach egg salad, healthy egg salad, creamy salad recipe, quick egg salad, nutritious salad

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