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Avocado and Spinach Egg Salad

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A creamy and bright avocado and spinach egg salad packed with protein and greens, perfect for lunches or light dinners.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1 ripe avocado
  • 2 cups baby spinach, finely chopped
  • 2 tablespoons Greek yogurt or mayonnaise
  • 1 tablespoon fresh lemon juice (plus more to taste)
  • 1 teaspoon Dijon mustard
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh dill or parsley, chopped (optional)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes or 1 teaspoon capers (optional, for a little kick)
  • Bread, wraps, lettuce leaves, or crackers for serving

Instructions

  1. Hard-boil the eggs. Place eggs in a pot, cover with cold water by 1 inch, bring to a boil, then lower to a gentle simmer for 10 minutes. Transfer to an ice bath and cool fully.
  2. Prep the veg. Finely chop the spinach, slice the green onions, and chop the herbs.
  3. Make the dressing. In a mixing bowl, stir together Greek yogurt or mayo, lemon juice, Dijon, garlic powder, salt, and pepper.
  4. Chop the eggs. Pat them dry, then chop into small pieces. Fold the eggs and spinach into the bowl with the dressing.
  5. Add the avocado. Cut the avocado into small cubes. Gently fold it in with green onions, herbs, and any add-ins (capers or red pepper flakes).
  6. For serving on toast (optional), toast bread at 375°F (190°C) for 5–7 minutes, or use a toaster until crisp and warm.
  7. Taste and adjust with more lemon, salt, or pepper. Serve on toast, in wraps, or in lettuce cups. Garnish with extra herbs.

Notes

Store in an airtight container for up to 2 days in the fridge. Press plastic wrap on the salad surface to limit browning.

Nutrition

Find it online: https://diymealprep.com/avocado-spinach-egg-salad-recipe/