Avocado Spinach Egg Salad
Equipment
- 1 Medium saucepan
- 1 medium mixing bowl
- 1 Small mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 whisk or fork
- 1 slotted spoon
- 1 colander or bowl with ice water
- 1 tablespoon
- 1 teaspoon
Ingredients
- 4 large eggs hard-boiled and peeled
- 1 medium avocado ripe and pitted
- 2 cup fresh spinach finely chopped
- 2 tablespoon red onion finely minced
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoon plain Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley optional; chopped
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper freshly ground
- 1 tablespoon olive oil optional, for richness
Instructions
- Place the eggs in a saucepan, cover with cold water by 1 inch, and bring to a gentle boil over medium-high heat.
- Once boiling, cover the pan, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
- Prepare a bowl of ice water and transfer the eggs into it with a slotted spoon to cool for 5 minutes.
- While the eggs cool, finely chop the spinach, mince the red onion, and chop the parsley if using.
- In a small bowl, whisk together the lemon juice, Greek yogurt, Dijon mustard, olive oil, salt, and black pepper until smooth.
- Peel the cooled eggs and chop them into bite-sized pieces on the cutting board.
- Scoop the avocado into the medium mixing bowl and lightly mash it with a fork, leaving some small chunks for texture.
- Add the chopped eggs, spinach, red onion, and parsley to the bowl with the avocado.
- Pour the dressing over the egg and avocado mixture and gently fold everything together until evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired, then serve immediately or chill for 15–20 minutes for a firmer texture.
Notes
For best results, use just-ripe avocados that give slightly when pressed so they mash easily without turning mushy, and chop the spinach finely so it integrates well into the salad without overpowering each bite. You can lighten the dish further by using all yogurt instead of mayonnaise, or make it richer by adding the olive oil and an extra egg. This salad is excellent served on whole-grain toast, in lettuce cups, or wrapped in a tortilla, and it keeps well in the fridge for up to 1 day if tightly covered, though pressing plastic wrap directly against the surface helps reduce browning of the avocado. Adjust the onion amount to your taste, and feel free to add extras such as celery for crunch or a pinch of smoked paprika for subtle depth.
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