This Refreshing Avocado and Spinach Egg Salad offers a delightful and nutritious twist on the traditional egg salad, transforming it into a vibrant, wholesome, and incredibly satisfying meal. Gone are the heavy, mayonnaise-laden versions, replaced by the creamy richness of ripe avocado and the fresh, earthy goodness of tender baby spinach. Hard-boiled eggs, packed with protein, are the star, while the avocado provides a luscious, healthy fat base that beautifully binds the salad without the need for excessive mayo.
The inclusion of crisp red onion or shallots adds a subtle bite and sweetness, while a generous handful of fresh herbs, particularly chives or parsley, infuses the salad with a bright, herbaceous aroma. A simple yet zesty dressing, often just lemon juice and a touch of olive oil, brightens all the flavors, making each spoonful feel light yet deeply satisfying. This salad is not only incredibly flavorful and texturally appealing but also boasts an impressive nutritional profile, making it an excellent choice for a light lunch, a healthy side dish, or a protein-packed snack. It’s a versatile recipe that can be adapted to your preferences, perfect for those seeking a healthier, more modern take on a beloved classic.
Ingredients:
- 6 large eggs, hard-boiled and cooled
- 2 ripe but firm avocados, diced into ½-inch cubes
- 5-6 ounces (approx. 5-6 cups packed) fresh baby spinach, roughly chopped
- ¼ cup (about ½ small) red onion or shallots, very finely minced
- 2 tablespoons fresh chives, finely chopped (or fresh parsley/dill)
- 1 tablespoon fresh lemon juice (or more to taste, prevents avocado browning)
- 1 tablespoon extra virgin olive oil (optional, for added richness)
- ¼ teaspoon garlic powder (optional, for subtle savory depth)
- Salt to taste (start with ½ teaspoon, adjust as needed)
- Freshly ground black pepper to taste (generous amount recommended for garnish)
Optional Add-ins/Variations:
- For extra creaminess/binding (if desired): 1-2 tablespoons light mayonnaise or Greek yogurt
- For crunch: ¼ cup finely diced celery
- For tang: 1 teaspoon Dijon mustard (can be added to the dressing)
- For spice: A pinch of red pepper flakes
- Other veggies: Diced bell peppers, cherry tomatoes halved
Equipment:
- Large pot for boiling eggs
- Ice bath (large bowl with ice and water)
- Large mixing bowl
- Cutting board and sharp knife
- Fork or potato masher (for mashing eggs/avocado)
- Spatula or spoon
Instructions:
Part 1: Preparing the Hard-Boiled Eggs
- Boil Eggs: Place the 6 large eggs in a single layer in a saucepan. Cover the eggs with cold water by at least 1 inch.
- Bring to Boil: Place the saucepan over high heat and bring the water to a rolling boil.
- Cook and Steep: Once the water reaches a full boil, immediately remove the pan from the heat, cover it with a lid, and let the eggs sit in the hot water for 10-12 minutes (for firm, fully cooked yolks, adjust for desired doneness).
- Ice Bath: While the eggs are steeping, prepare an ice bath: fill a large bowl with ice cubes and cold water.
- Cool Eggs: Carefully transfer the cooked eggs from the hot water to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5-10 minutes. This stops the cooking process and makes them easier to peel.
- Peel and Chop: Once cooled, gently tap the eggs on a hard surface to crack the shells. Peel the eggs under cold running water (this can help with stubborn shells). Once peeled, chop the hard-boiled eggs into desired bite-sized pieces. You can aim for roughly ½-inch to ¾-inch chunks. Set aside.
Part 2: Preparing the Avocado and Spinach Base
- Chop Spinach: Take the fresh baby spinach and roughly chop it into smaller, manageable pieces. Place it in the large mixing bowl.
- Dice Avocados: Halve the ripe avocados, remove the pit, and scoop out the flesh. Dice the avocado flesh into ½-inch cubes. Add the diced avocado to the bowl with the spinach.
- Add Minced Red Onion/Shallots and Herbs: Add the very finely minced red onion or shallots, and the chopped fresh chives (or other fresh herbs) to the bowl.
- Dress Lightly: Drizzle the fresh lemon juice and optional extra virgin olive oil over the avocado and spinach. Add the garlic powder (if using), salt, and black pepper.
- Toss Gently: Gently toss the ingredients in the bowl to coat the spinach and avocado with the dressing and seasonings. The lemon juice is critical not just for flavor, but also to help prevent the avocado from browning too quickly.
Part 3: Combining and Finishing the Salad
- Add Chopped Eggs: Add the chopped hard-boiled eggs to the bowl with the avocado and spinach mixture.
- Gently Combine: Using a spatula or large spoon, gently fold everything together. You can lightly mash some of the avocado and egg pieces with the back of your spoon or a fork if you prefer a creamier, more “smashed” texture for the egg salad, or leave them more chunky for distinct pieces. If you’re adding optional mayonnaise or Greek yogurt, stir it in now until desired creaminess is reached.
- Taste and Adjust Seasoning: Taste the salad and adjust the seasonings as needed. You may want more salt, pepper, lemon juice, or herbs depending on your preference.
- Garnish: Transfer the prepared Avocado and Spinach Egg Salad to a serving bowl. Garnish generously with freshly ground black pepper and a few extra fresh herb sprigs, as seen in the image.
Part 4: Serving and Storage
- Serve Immediately (Best): This salad is best served fresh, shortly after preparing, to enjoy the vibrant green color of the avocado and spinach.
- Serving Suggestions:
- As a light meal: Enjoy it straight from the bowl!
- On Toast: Serve it on whole-grain toast, crackers, or rice cakes.
- In Lettuce Cups: For a low-carb option, serve scooped into crisp lettuce cups (like butter lettuce or endive).
- As a Side: Perfect alongside grilled chicken or fish.
- Sandwiches: Use it as a filling for wraps or sandwiches.
- Storage: Store any leftovers in an airtight container in the refrigerator. While the lemon juice helps, avocado will eventually brown. Try to consume within 1-2 days for best quality. If you anticipate leftovers, you can add an extra squeeze of lemon juice over the top before covering.
Nutritional Benefits: This salad is a powerhouse of nutrients! Eggs provide high-quality protein and essential vitamins (B12, D). Avocados are rich in monounsaturated fats (heart-healthy fats), fiber, and potassium. Spinach adds vitamins K, A, and C, along with folate and iron. Red onion offers antioxidants, and lemon juice provides Vitamin C. This makes it a great choice for a balanced and energizing meal.