Avocado and Spinach Egg Salad
Creamy avocado replaces mayo, baby spinach adds nutrients, and eggs make it filling and satisfying.
📝 Ingredients (Serves 2–3)
4 large hard-boiled eggs, chopped
1 ripe avocado, diced or mashed
1 cup fresh baby spinach, finely chopped
1 tbsp lemon juice (keeps avocado green)
1–2 tbsp Greek yogurt or mayo (optional—adds creaminess)
1 tbsp chopped green onions (optional)
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste
Optional add-ins:
chopped dill or parsley
crushed red pepper
celery (for crunch)
🍳 Instructions
- Prep the eggs
Hard-boil your eggs (10–12 minutes).
Cool, peel, and chop them.
- Mix the base
In a medium bowl, add:
diced or mashed avocado
lemon juice
(optional) Greek yogurt or mayo
Mash gently to create a creamy base.
- Add remaining ingredients
Stir in:
chopped eggs
chopped spinach
green onions (if using)
garlic powder
onion powder
salt & pepper
Mix gently to keep texture chunky.
- Serve
Enjoy it:
on whole-grain toast
in lettuce cups
in a wrap
over a salad
with crackers
or as a high-protein snack by itself
💡 Tips & Variations
✔ Extra Creamy
Add an additional 1–2 tbsp Greek yogurt or mayo.
✔ High-Protein
Add extra chopped egg whites or serve over cottage cheese.
✔ Low-Carb
Serve in romaine lettuce boats or over a spinach bed.
✔ Zesty
Add 1 tsp Dijon mustard or a squeeze of lime.
✔ Crunchy
Add diced celery or chopped nuts/seeds.
❓ Q&A Section
Q1: Can I make this ahead of time?
Yes, but it’s best eaten within 24 hours because avocado browns.
Adding lemon juice helps keep it green.
Q2: How do I store leftovers?
Press plastic wrap directly onto the surface of the salad to prevent browning.
Store in the fridge for up to 1 day.
Q3: Can I replace spinach?
Absolutely! Try:
kale (finely chopped)
arugula
shredded lettuce
fresh herbs
Q4: Is this recipe keto-friendly?
Yes! It’s naturally low-carb, high-fat, and high-protein.
Q5: How can I make it dairy-free?
Skip the optional Greek yogurt or mayo — avocado alone makes it creamy.
