This Avocado and Spinach Egg Salad brings a refreshing and healthy spin to the traditional egg salad recipe. Perfect for breakfast, lunch, or a light dinner, this salad is a delicious medley of creamy avocado, protein-rich boiled eggs, and nutrient-packed baby spinach.
It’s not only filling and flavorful but also loaded with vitamins, minerals, and healthy fats that support a balanced diet. The natural creaminess of avocado replaces the need for heavy mayonnaise, while fresh herbs and lemon juice elevate the taste. Whether served on toast, as a wrap filling, or on its own, this salad offers a satisfying experience in every bite.
Ingredients
4 large eggs
1 ripe avocado
2 cups fresh baby spinach (chopped)
1 tablespoon Greek yogurt or plain curd (optional, for extra creaminess)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley (or cilantro)
Salt to taste
Black pepper to taste
Chili flakes (optional, for a little heat)
1 tablespoon chopped red onion (optional)
1 tablespoon olive oil (optional, for a richer texture)
Instructions
- Boil the Eggs
Start by boiling the eggs. Place them in a saucepan and cover with water. Bring to a boil and then simmer for 10-12 minutes. Once done, remove the eggs and place them in cold water. Let them cool for a few minutes before peeling. - Chop the Ingredients
Peel the eggs and roughly chop them. Dice the ripe avocado and chop the spinach into smaller pieces to make mixing easier. If you are using red onion or parsley, finely chop them as well. - Mash the Avocado
In a large mixing bowl, add the diced avocado. Mash it slightly using a fork or spoon. You want a creamy base, but leaving some chunks adds texture to the salad. - Combine the Ingredients
Add the chopped eggs, spinach, and red onion (if using) into the bowl with the mashed avocado. Mix everything gently. - Season the Salad
Add Greek yogurt (if using), Dijon mustard, lemon juice, parsley, salt, pepper, and chili flakes. Mix well to ensure all ingredients are coated with the creamy mixture. Taste and adjust the seasoning as needed. - Add Olive Oil (Optional)
If you prefer a richer mouthfeel, drizzle in a bit of olive oil. This also adds a healthy dose of monounsaturated fats. - Serve Fresh
This salad tastes best when served immediately to maintain the freshness of avocado and spinach. You can enjoy it as is, or serve it on whole-grain toast, inside lettuce wraps, or as a sandwich filling. - Storage Tips
If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best consumed within 24 hours to prevent the avocado from browning and to retain the freshness of the spinach. To minimize browning, squeeze a little extra lemon juice over the top before sealing.