Creamy Avocado Egg Salad Recipe
Looking for a satisfying, protein-packed lunch that comes together in minutes? This Creamy Avocado Egg Salad is your new go-to! Combining ripe avocados, hard-boiled eggs, and fresh spinach, it's a flavorful, nutrient-dense option that’s perfect for sandwiches, wraps, or even as a dip. Whether you’re meal prepping or whipping up something quick, this salad is a crowd-pleaser. Plus, it’s naturally gluten-free and loaded with healthy fats. Let’s dive into how you can make this creamy delight today.
Ingredients List
- 2 ripe avocados, diced – rich, buttery, and full of healthy fats
- 4 hard-boiled eggs, chopped – creamy, mild, and packed with protein
- 4 cups fresh spinach, chopped – slightly bitter, vibrant, and nutrient-dense
- 1 tablespoon Greek yogurt (optional) – adds tang and creaminess
- 1 teaspoon Dijon mustard – for a subtle kick
- Juice of 1 lemon – brightens up the flavors and prevents browning
- Salt and pepper to taste – enhances every bite
Substitutions:
- Use baby kale or arugula instead of spinach for a different green.
- Swap Greek yogurt with mayo or a vegan alternative for different diets.
Timing
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Total Time: 20 minutes
Compared to traditional egg salad, this version skips mayo for a fresher, heart-healthy profile.
Step 1: Boil the Eggs
Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and cover for 10 minutes. Then transfer to an ice bath to cool. Peel and chop.
Step 2: Dice the Avocados
Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Dice into bite-sized chunks. If you prefer a smoother texture, mash lightly with a fork.
Step 3: Chop the Spinach
Rinse and dry the spinach thoroughly. Chop finely to ensure it mixes well with the other ingredients. The spinach adds crunch and earthiness.
Step 4: Combine Ingredients
In a large mixing bowl, combine chopped eggs, diced avocados, and chopped spinach. Add Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
Step 5: Gently Mix
Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix—keep some texture from the avocado and egg.
Nutritional Info
Per serving (1/4 of recipe):
- Calories: ~220
- Protein: 10g
- Fat: 17g (mostly from avocado and egg yolk)
- Carbs: 6g
- Fiber: 4g
- Sugar: 1g
This salad is a powerhouse of healthy fats, protein, and fiber—ideal for sustained energy.
Healthier Alternatives
- Keto-Friendly: Omit Greek yogurt or use full-fat version.
- Vegan: Replace eggs with firm tofu or chickpeas and use vegan mayo.
- Low-Calorie: Use more spinach and fewer avocados.
Serving Suggestions
- Spread on whole grain toast for a hearty breakfast.
- Wrap in lettuce leaves for a low-carb lunch.
- Serve as a dip with whole wheat crackers or sliced veggies.
- Spoon into a pita pocket with shredded carrots for a quick meal.
Common Mistakes to Avoid
- Overmixing the salad – This can turn it mushy. Mix gently.
- Using underripe avocados – They won’t mash or taste as creamy.
- Skipping lemon juice – This helps prevent browning and brightens flavor.
- Not drying spinach well – Excess moisture can make the salad watery.
Storing Tips
- Refrigerator: Store in an airtight container for up to 2 days.
- Avoid Freezing: Avocado doesn't freeze well and may turn brown.
- Meal Prep: Keep lemon juice handy to refresh the salad before serving.
Conclusion
This Avocado Egg Salad is everything you want in a quick, healthy meal: creamy, protein-rich, and bursting with fresh flavor. Perfect for busy weekdays or lazy weekends, it's versatile and totally satisfying. Try it today and let us know how you like to serve it—drop a comment or share your twist on this classic!
FAQs
Can I make Avocado Egg Salad ahead of time?
Yes, but it’s best eaten within 24 hours. Store in an airtight container and add extra lemon juice to keep it fresh.
What’s the best way to keep avocados from browning?
Lemon juice is key. Also, pressing plastic wrap directly onto the surface helps minimize air exposure.
Can I use frozen spinach?
Fresh is best for texture, but if using frozen, thaw and squeeze out all excess water.
Is this salad good for weight loss?
Yes! It’s low in carbs, high in fiber and healthy fats—great for satiety.
Can I add other ingredients?
Absolutely! Chopped celery, red onion, or fresh herbs like dill or parsley make great additions.
