If you’re searching for a bright, protein-packed dish that’s perfect for any time of day, this Avocado and Spinach Egg Salad is about to become your new go-to! Creamy avocado and tender eggs make a dreamy base, while fresh spinach adds gorgeous color and nutrients. A pop of lemon and a touch of Dijon bring freshness and zing. Whether you’re tucking it into a wrap, piling it on toast, or scooping up forkfuls straight from the bowl, this salad is everything you want: quick, healthy, and absolutely delicious.
Ingredients You’ll Need
It doesn’t take much to create magic—just a handful of fresh, simple ingredients that each play a special role. Each one amps up the flavor, texture, or wholesome appeal of your Avocado and Spinach Egg Salad, so you’ll want to keep these on hand!
- Eggs: Hard-boiled eggs provide protein and a satisfying texture; best cooked just to set for creamy yolks.
- Avocado: Use a ripe avocado for that signature buttery creaminess and healthy fats.
- Fresh Spinach: Finely chopped spinach brings a subtle crunch and vibrant green color—plus a vitamin boost!
- Plain Greek Yogurt or Mayonnaise: For a tangy, creamy binder that keeps things light; Greek yogurt adds a nutritious twist.
- Dijon Mustard: This little spoonful packs zesty complexity, tying all the flavors together.
- Lemon Juice: Brightens up the salad and helps keep the avocado from browning.
- Garlic Powder: A dash delivers mellow garlic flavor without overpowering the salad.
- Salt and Black Pepper: Essential for seasoning; don’t be shy with the pepper for added kick.
- Optional Garnishes: Chopped green onions or a sprinkle of fresh dill add beautiful color and an extra pop of flavor.
How to Make Avocado and Spinach Egg Salad
Step 1: Mash the Avocado Base
Start with a ripe avocado in a medium bowl. Mash it thoroughly with the lemon juice, using a fork until it’s smooth with very few lumps left. The lemon juice not only infuses a hint of tang but also helps keep your avocado looking freshly green. This is the creamy base that will hold everything together and give your Avocado and Spinach Egg Salad its signature richness.
Step 2: Mix in the Creamy Ingredients
To your avocado mixture, add the Greek yogurt (or mayonnaise), Dijon mustard, garlic powder, salt, and black pepper. Stir well to create a lush, velvety dressing with just the right amount of flavor and tang. This blend brings the whole salad to life and ensures every bite is irresistibly creamy.
Step 3: Add Eggs and Spinach
Gently fold in the chopped hard-boiled eggs and finely chopped spinach. Use a spatula or spoon and work slowly so you keep those satisfying chunks of egg intact. The spinach melds into the creaminess, adding gorgeous color and freshness while balancing the richness of the avocado and egg.
Step 4: Season and Taste
Give your Avocado and Spinach Egg Salad a taste-test. Adjust the salt and pepper as needed, and maybe even add another squeeze of lemon for extra brightness. This is your moment to make the salad truly yours, whether you like it zestier, saltier, or with a creamier finish.
Step 5: Chill and Serve
For the best flavor and texture, cover the salad and chill it for at least 15 minutes in the fridge. The flavors meld, and the salad firms up just enough for the perfect scoopable bite. Serve straight from the bowl or dress it up—either way, it’s pure comfort in every mouthful.
How to Serve Avocado and Spinach Egg Salad
Garnishes
A sprinkling of chopped green onions or fresh dill makes this salad pop with flavor and color. If you’re feeling extra, a crack of freshly ground black pepper or a dusting of smoked paprika adds a pretty touch and an aromatic boost. Don’t skip the garnish—it takes the presentation and taste to the next level!
Side Dishes
Pair your Avocado and Spinach Egg Salad with hearty whole-grain toast, crisp crackers, or a bed of mixed greens for a satisfying meal. For a picnic spread, serve alongside sliced cucumbers, cherry tomatoes, or fruit. The salad’s creamy texture plays beautifully with crunchy, juicy, or chewy companions.
Creative Ways to Present
Spoon your salad into avocado halves for a playful, edible bowl, or dollop it onto crunchy lettuce cups for a refreshing twist. Stuff it into a wrap or pita, or even serve as a savory dip with veggie sticks. Getting creative makes the Avocado and Spinach Egg Salad fun for lunchboxes or party platters alike.
Make Ahead and Storage
Storing Leftovers
If you have extra Avocado and Spinach Egg Salad, press plastic wrap directly onto the surface before sealing to minimize browning. Store in an airtight container in the fridge for up to 24 hours. While the texture may soften slightly, the flavors will stay bright and fresh if you keep it well covered.
Freezing
Freezing is not recommended for this salad, as avocado tends to turn mushy and watery once thawed, and the eggs can take on a rubbery texture. For best results, enjoy your Avocado and Spinach Egg Salad fresh and make only as much as you’ll eat within a day or so.
Reheating
There’s no need to reheat this dish—Avocado and Spinach Egg Salad is meant to be served cold or at room temperature. The flavors shine best when chilled, and it’s ready to enjoy straight from the fridge. If you’d like, let it sit on the counter for a few minutes to take off the chill before plating.
FAQs
Can I use arugula instead of spinach?
Absolutely! Swapping spinach for arugula gives the Avocado and Spinach Egg Salad a slightly peppery, punchy flavor. It’s a fun way to switch things up, especially if you like a bolder green mixed in.
What’s the best way to make hard-boiled eggs for this salad?
Bring eggs to a gentle boil, then simmer for 9-10 minutes. Immediately transfer to an ice bath to make peeling easier and to keep the yolks beautifully creamy—perfect for folding into this salad.
Is it possible to make this vegan?
You can get creative! Replace the eggs with mashed tofu or chickpeas, up the avocado for creaminess, and use a plant-based yogurt or vegan mayo. The flavors will still shine in your vegan version of Avocado and Spinach Egg Salad.
How do I keep the avocado from browning?
Mixing the avocado with lemon juice helps prevent browning, and pressing plastic wrap directly onto the salad’s surface keeps it fresher, longer. Store any leftovers airtight and consume within 24 hours for the greenest results.
Can I add more veggies or mix-ins?
Definitely! Crunchy celery, diced pickles, or bell peppers work wonderfully in Avocado and Spinach Egg Salad. Toss in fresh herbs or even a bit of crumbled feta for a customized twist.
Final Thoughts
There’s something truly satisfying about tossing together a bowl of Avocado and Spinach Egg Salad—quick, nourishing, and packed with zesty flavor. It’s one of those recipes that feels instantly comforting, and there are countless ways to make it your own. Give it a try, share it with friends or family, and let yourself fall in love with how easy and delicious it can be!
Print
Avocado and Spinach Egg Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
A delightful and nutritious Avocado and Spinach Egg Salad that’s creamy, flavorful, and packed with protein. This easy-to-make salad is perfect for a quick lunch or light dinner.
Ingredients
For the Salad:
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado, peeled and mashed
- 1 cup fresh spinach, finely chopped
For the Dressing:
- 2 tablespoons plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Optional for Garnish:
- Chopped green onions or fresh dill
Instructions
- Prepare the Dressing: In a medium bowl, mash the avocado with lemon juice until smooth. Stir in Greek yogurt (or mayonnaise), Dijon mustard, garlic powder, salt, and pepper.
- Combine Ingredients: Add the chopped hard-boiled eggs and spinach to the dressing. Gently mix until well combined.
- Adjust Seasoning: Taste the salad and adjust seasoning as needed.
- Serve: Serve the salad chilled on toast, in a wrap, or over a bed of greens.
Notes
- Best enjoyed the day it’s made due to the avocado.
- To keep it greener longer, press plastic wrap directly against the surface when storing.
- Add diced celery or pickles for extra crunch, or swap spinach with arugula for a peppery bite.
Nutrition
- Serving Size: 1/4 portion
- Calories: 220
- Sugar: 1g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 190mg
