🥑 Avocado and Spinach Egg Salad: A Nutritious and Creamy Delight
This creamy Avocado and Spinach Egg Salad is a fresh, protein-packed twist on classic egg salad. Instead of heavy mayonnaise, ripe avocado creates a naturally creamy texture while adding healthy fats. Combined with tender eggs and vibrant spinach, this dish is perfect for a quick lunch, light dinner, or a wholesome sandwich filling. It fits beautifully into a Mediterranean-style way of eating—simple, nourishing, and full of flavor.
🥗 Ingredients
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4 large eggs
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1 ripe avocado, peeled and mashed
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1 cup fresh spinach, finely chopped
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1 tablespoon Greek yogurt (optional for extra creaminess)
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1 tablespoon fresh lemon juice
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1 teaspoon Dijon mustard
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1 tablespoon olive oil
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1 small garlic clove, minced (optional)
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Salt and black pepper, to taste
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1 tablespoon fresh parsley or chives, chopped
👩🍳 Instructions
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Boil the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for about 9–10 minutes until hard-boiled. Transfer to cold water and peel. -
Chop the Eggs
Dice the peeled eggs into small chunks and place them in a mixing bowl. -
Prepare the Creamy Base
In another bowl, mash the avocado until smooth. Stir in lemon juice, olive oil, Dijon mustard, garlic, and Greek yogurt if using. -
Combine Ingredients
Add chopped spinach and eggs to the avocado mixture. Gently fold everything together until evenly coated. -
Season and Garnish
Season with salt and black pepper. Sprinkle with fresh parsley or chives for a burst of flavor.
🍽️ Serving Suggestions
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Spread on whole-grain toast or pita
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Serve in lettuce wraps for a low-carb option
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Use as a filling for sandwiches or wraps
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Pair with fresh tomatoes or cucumber slices
🌿 Why You’ll Love This Salad
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High in protein from eggs
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Healthy fats from avocado
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Packed with vitamins from fresh spinach
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Naturally creamy without heavy mayo
❓ Q & A
Q: Can I make this salad ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to 24 hours. Add extra lemon juice to help keep the avocado from browning.
Q: Can I replace spinach with another green?
Absolutely. Arugula, kale (finely chopped), or mixed greens work well.
Q: Is this salad good for meal prep?
It’s best eaten fresh, but you can boil the eggs and chop the spinach ahead of time to assemble quickly later.
Q: Can I make it dairy-free?
Yes. Simply skip the Greek yogurt—the avocado alone keeps it creamy.
Q: How can I add more protein?
You can mix in grilled chicken, tuna, or chickpeas for extra protein.
