Ingredients
2 ripe avocados, diced
4 hard-boiled eggs, chopped
4 cups fresh spinach, finely chopped
Optional Flavor Boosters
1 small red onion or shallot, finely chopped
1 tablespoon fresh lemon or lime juice
1–2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Dijon mustard, paprika, chili flakes, or fresh herbs (parsley, dill, or chives)
Step-by-Step Preparation
Prepare the Eggs
Hard-boil the eggs, allow them to cool, then peel and chop them into bite-sized pieces.
Chop the Greens
Wash the spinach thoroughly and chop it finely so it blends well with the other ingredients.
Dice the Avocados
Cut the avocados just before mixing to prevent browning. Dice them gently to keep some texture.
Combine Gently
In a large bowl, add the eggs and spinach first. Fold in the avocado carefully to maintain creaminess without turning it into a mash.
Season and Finish
Add lemon juice, olive oil, salt, and pepper. Mix lightly and taste, adjusting seasoning as needed.
Serving Ideas
Spread on whole-grain toast or sourdough
Serve as a stuffing for pita bread or wraps
Pair with grilled chicken, salmon, or shrimp
Use as a lettuce wrap filling for a low-carb option
Enjoy on its own as a light, refreshing meal
Storage and Make-Ahead Tips
Best enjoyed fresh, but can be stored in the refrigerator for up to 24 hours
To reduce browning, press plastic wrap directly onto the surface of the salad
Add avocado at the last moment if preparing in advance
Customization Ideas
Add cherry tomatoes or cucumber for freshness
Sprinkle feta or goat cheese for extra creaminess
Mix in nuts or seeds for crunch
Spice it up with jalapeños or hot sauce
Final Thoughts
The Avocado and Spinach Egg Salad is proof that healthy food doesn’t have to be boring or complicated. With just a few fresh ingredients, you get a dish that’s creamy, nourishing, and incredibly satisfying. It’s ideal for busy days, meal prep, or when you want something light yet fulfilling.
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