Amazing Avocado Egg Salad: 25 Minute Recipe

Looking for a way to make your favorite egg salad not only delicious but also a whole lot healthier? You’ve landed in the right spot! My mission here at Reciqa is all about showing you how simple, everyday cooking can bring comfort, connection, and truly joyful meals to your table. Today, we’re diving into this amazing Avocado Egg Salad with Spinach. It’s proof that you don’t have to sacrifice flavor for good-for-you ingredients. Get ready to discover a creamy, satisfying dish that’s perfect for a quick lunch or a light dinner!

Why You’ll Love This Avocado Egg Salad with Spinach

Seriously, this Avocado Egg Salad with Spinach is a game-changer! If you’re looking for a meal that’s both incredibly tasty and good for you, this is it. It takes all the creamy, comforting goodness of classic egg salad and gives it a vibrant, healthy makeover. Trust me, once you try it, you’ll be hooked on how easy and satisfying it is.

• Creamy and Satisfying: Forget dry, bland egg salad! The avocado and Greek yogurt create a luscious, smooth texture that’s just divine. It feels indulgent without being heavy, making it super satisfying.
• Packed with Nutrients: We’re loading this up with good stuff! Healthy fats from the avocado, protein from the eggs and yogurt, plus all those vitamins from the fresh spinach and celery. It’s a powerhouse of nutrition in every bite.
• Quick and Easy Preparation: Got about 25 minutes? That’s all you need! This recipe is all about simple mashing and mixing. Perfect for those days when you need a delicious meal in a flash.

Gathering Your Ingredients for Avocado Egg Salad with Spinach

Alright, let’s get everything ready for this fantastic Avocado Egg Salad with Spinach! It’s pretty straightforward, which is just how I like it. You probably have most of this stuff already, but it’s always good to have a quick rundown. Here’s what you’ll need to grab:

Ingredient	Quantity	Preparation
Hard-boiled eggs	7 large	Peeled
Plain Greek yogurt	4 oz.
Avocados	2 medium	Ripe, peeled, and pitted
Celery stalks	2	Finely chopped
Baby spinach	1 cup	Roughly chopped
Hot pepper flakes	To taste
Salt	½ teaspoon
Good bread	For serving	Toasted if desired

Ingredient Notes and Substitution Ideas

Let’s chat about a couple of these stars. The Greek yogurt is key here; it gives us that creamy texture without all the fat of mayo, plus a little protein boost! If you’re not a fan of Greek yogurt, you could try a thick, plain regular yogurt, but Greek is definitely the winner for creaminess. And the avocados? Make sure they’re ripe! You want them to be soft enough to mash easily but not mushy or brown inside. If you don’t have celery, finely chopped red onion or even some bell pepper could add a nice crunch, though celery is pretty classic. For an extra bit of flavor, a squeeze of lemon or lime juice can brighten things up too! Learn more about avocado nutrition facts.

Crafting Your Perfect Avocado Egg Salad with Spinach

Okay, now for the fun part – making this delicious Avocado Egg Salad with Spinach! It’s really as simple as mushing and mixing, but there are a few little tricks that make it extra special. Don’t worry, I’ll walk you through every step. Let’s get this creamy goodness made!

Preparing the Base

First things first, grab a good-sized bowl. Take your peeled hard-boiled eggs and just mash them up. You can use a fork, a potato masher, or even a pastry blender – whatever feels good in your hand! Once they’re nicely mashed, add in your Greek yogurt and that ½ teaspoon of salt. Give it a good stir until it’s all combined and starts looking like a creamy egg salad base. Easy peasy, right?

Incorporating the Avocado and Mix-ins

Now, let’s get that avocado in there. In a separate bowl, mash up your ripe avocados. You want them nice and smooth, but a few little chunks are totally fine – I actually like them! Then, add this glorious mashed avocado right into the bowl with your egg and yogurt mixture. Stir it all together until it’s beautifully combined. Next, toss in your finely chopped celery and the roughly chopped baby spinach. Mix it all up again, making sure everything is evenly distributed. You’ll see it start to get that gorgeous green hue!

Seasoning and Finishing Touches

Time to add a little zing! Sprinkle in your hot pepper flakes. How much you add is totally up to you – I like a good pinch for a little warmth, but if you’re sensitive to heat, start with just a tiny bit. You can always add more later. Give it one last good stir to make sure those pepper flakes are well distributed. Taste it right here! Does it need a tiny bit more salt? Maybe another pinch of pepper flakes? This is your chance to make it perfect for *your* taste buds.

Serving Your Avocado Egg Salad with Spinach

And there you have it! Your amazing Avocado Egg Salad with Spinach is ready. The best way to enjoy it is right away on some nice crusty bread, maybe toasted if you like that crunch. Pile it high! Or, if you’re not in a sandwich mood, it’s also fantastic scooped onto crackers or nestled into crisp lettuce wraps for a lighter option. For more delicious bread ideas, check out this artisan bread recipe.

Tips for Success with Avocado Egg Salad with Spinach

Making this Avocado Egg Salad with Spinach is pretty foolproof, but a few little pointers can make it absolutely perfect every single time. I’ve learned a thing or two over the years, and these tips will help you get the creamiest texture and the best flavor. Let’s get this right!

Choosing the Right Avocados

The secret to that amazing creamy texture? Perfectly ripe avocados! You want them to yield gently when you squeeze them, kind of like a ripe peach. If they’re too hard, they won’t mash well. If they’re too soft or have brown spots inside, they might taste a bit off. Give them a gentle feel before you buy.

Achieving the Ideal Texture

For the best texture, I like to mash the eggs and the avocado separately first. This way, you can control how chunky or smooth each part is. Then, when you combine them with the yogurt and mix-ins, you get a lovely, cohesive salad that’s creamy but still has a little bit of texture from the celery and spinach. Don’t overmix once everything is in, just until it’s well combined!

Flavor Adjustments

This recipe is super forgiving when it comes to seasoning! Taste it before you serve it. Need more salt? Add a pinch! Want more of a kick from the hot pepper flakes? Now’s your chance to add them. You can also add a little squeeze of lemon or lime juice if you want a brighter flavor, or even a tiny bit of Dijon mustard if you’re feeling adventurous. Make it your own!

Frequently Asked Questions about Avocado Egg Salad with Spinach

Got questions about this delicious Avocado Egg Salad with Spinach? I’ve got you covered! It’s such a versatile recipe, and knowing a few little things can make it even better.

How long does this Avocado Egg Salad with Spinach last?

This creamy salad is best enjoyed fresh, but leftovers will keep in an airtight container in the refrigerator for about 2 to 3 days. The avocado can sometimes cause it to brown a little, but it’s still perfectly safe to eat. Just give it a good stir!

Can I make this recipe ahead of time?

Absolutely! You can totally make this ahead of time. I’d suggest preparing the egg salad base and chopping your veggies. Then, mash the avocado and mix everything together just before you plan to serve it, or within a few hours. This helps keep the avocado nice and fresh.

What are some other ways to serve this salad besides sandwiches?

Oh, so many ways! This Avocado Egg Salad with Spinach is fantastic scooped onto crunchy crackers, served in lettuce cups for a low-carb option, or even used as a dip with veggie sticks like carrots, celery, and cucumber. It’s also great on top of a bed of mixed greens for a hearty salad. For more salad inspiration, check out this collection of salads.

Nutritional Information for Avocado Egg Salad with Spinach

So, you’re curious about what’s actually in this delicious Avocado Egg Salad with Spinach? It’s great to know, especially when you’re trying to eat a little healthier! Keep in mind these numbers are estimates, since avocados can vary a bit and how much you season it yourself can change things. But this gives you a really good idea of the goodness packed into each serving!

Nutrient	Amount
Serving Size	1 sandwich
Calories	350
Fat	25g
Saturated Fat	7g
Unsaturated Fat	18g
Trans Fat	0g
Cholesterol	200mg
Sodium	300mg
Carbohydrates	15g
Fiber	5g
Sugar	3g
Protein	15g

Storing and Reheating Your Avocado Egg Salad

Got some yummy Avocado Egg Salad with Spinach leftover? Lucky you! Storing it properly helps keep it tasting great for a few days. Since avocado is the star here, it’s best to keep things simple to maintain that lovely creamy texture.

Storage Method	Duration	Reheating Instructions
Airtight container in refrigerator	2-3 days	Serve cold or gently warm (not recommended for optimal texture).

When you store it, make sure it’s in a good airtight container. This helps keep out any extra air that could make the avocado turn brown faster. Honestly, this salad is SO good cold, especially on a sandwich or with crackers. If you *really* want to warm it up, a super gentle, quick warm-up is okay, but I find the texture changes a bit, so I usually just enjoy it chilled!

Print