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Avocado and Spinach Egg Salad

Avocado and Spinach Egg Salad

  • Author: Amelia
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Low-Carb, Keto, Paleo

Description

A fresh, nutritious, and creamy Avocado and Spinach Egg Salad that combines ripe avocado, fresh spinach, and perfectly cooked hard-boiled eggs. This versatile salad is rich in protein, healthy fats, and vitamins, making it perfect for breakfast, lunch, or a wholesome snack. Quick to prepare and naturally gluten-free, it offers a delicious twist on classic egg salad with refreshing flavors and a healthy profile.

Ingredients

Scale

Salad Base

  • 4 hard-boiled eggs
  • 1 ripe avocado
  • 1 cup fresh baby spinach, finely chopped

Dressing

  • 2 tablespoons Greek yogurt or mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Optional Herbs

  • 1 tablespoon chopped fresh chives or dill

Instructions

  1. Prepare the Eggs: Start by boiling your eggs until hard-boiled, about 10-12 minutes. Then cool them in ice water to stop the cooking process and make peeling easier.
  2. Mash the Avocado: While the eggs cool, scoop out the flesh of the ripe avocado into a mixing bowl and mash it to your desired consistency—smooth or slightly chunky.
  3. Chop the Spinach and Eggs: Finely chop fresh baby spinach leaves and dice the peeled hard-boiled eggs. Add them to the bowl with the mashed avocado.
  4. Mix the Dressing: In a small separate bowl, whisk together Greek yogurt (or mayo), fresh lemon juice, Dijon mustard, salt, and pepper until creamy and smooth.
  5. Combine and Serve: Pour the dressing over the avocado, spinach, and egg mixture. Gently fold everything together until well combined. Taste and adjust seasoning as needed before serving.

Notes

  • Use older eggs for easier peeling and to avoid a green ring around the yolks.
  • Ensure your avocado is ripe but not overripe for the best creamy texture.
  • Opt for baby spinach leaves to keep the salad tender and vibrant.
  • Stir in lemon juice immediately after mashing avocado to prevent browning.
  • Combine ingredients gently to maintain a chunky texture and avoid a mushy salad.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 220 kcal
  • Sugar: 2 g
  • Sodium: 150 mg
  • Fat: 17 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 4 g
  • Protein: 9 g
  • Cholesterol: 185 mg

Keywords: Avocado egg salad, Spinach egg salad, Healthy egg salad, Keto egg salad, Paleo egg salad, Gluten free salad, Easy egg salad recipe

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Find it online: https://savortrack.com/avocado-and-spinach-egg-salad/