Description
A creamy and nutritious Avocado and Spinach Egg Salad combining protein-rich hard-boiled eggs with fresh spinach and ripe avocado, dressed in a tangy Greek yogurt or mayonnaise mixture. Perfect as a light meal or sandwich filling.
Ingredients
Scale
Egg Salad
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado, peeled, pitted, and mashed
- 1 cup fresh spinach, chopped
- 1/4 cup red onion, finely diced (optional)
Dressing
- 2 tbsp Greek yogurt or mayonnaise (for creaminess)
- 1 tbsp lemon juice
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
Garnish
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Prepare the Eggs: Hard-boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Drain the eggs and let them cool before peeling and chopping them into small pieces.
- Mash the Avocado: In a large bowl, mash the ripe avocado with a fork until smooth. You can leave it slightly chunky for added texture if you prefer.
- Combine the Ingredients: Add the chopped eggs, chopped spinach, and finely diced red onion (if using) to the bowl with mashed avocado.
- Make the Dressing: In a separate small bowl, whisk together the Greek yogurt or mayonnaise, lemon juice, salt, pepper, and garlic powder (if using). Adjust the seasoning to taste.
- Mix the Salad: Pour the dressing over the egg and avocado mixture and gently toss to combine until everything is well coated.
- Serve: Garnish with fresh parsley and serve immediately on its own, as a sandwich filling, or on top of a bed of greens. You can also serve it with crackers or toasted bread.
Notes
- You can substitute Greek yogurt with mayonnaise for a richer taste or keep it lighter with yogurt.
- Red onion is optional; omit it for a milder flavor.
- This salad is best served fresh but can be refrigerated for up to 1 day in an airtight container.
- Adjust salt and lemon juice according to your taste preference.
- Great as a sandwich filling, dip for crackers, or served over leafy greens for a low-carb option.
