This Avocado Spinach Egg Salad is a refreshing twist on a classic dish, combining creamy avocados with nutrient-rich spinach to create a delightful meal. Perfect for a quick lunch or a light dinner, this recipe brings together simple ingredients to deliver a burst of flavor.
Eggs are the backbone of this salad, providing protein and a rich, creamy texture when combined with the other ingredients. Avocados bring a buttery smoothness and a dose of healthy fats that make the salad luxurious without being heavy. Freshly chopped spinach adds a vibrant green color and a boost of vitamins. The mayonnaise ties everything together with its creamy, tangy quality. A splash of lemon juice brightens the flavors, while Dijon mustard adds a subtle kick. A touch of salt and black pepper enhances the overall taste. Finally, chives provide a mild onion-like flavor that complements the other ingredients beautifully.
This salad is delicious served on a bed of fresh greens or tucked into a whole-grain wrap for a hearty lunch. It also makes a great topping for rye crackers or sourdough toast, adding a satisfying crunch to each bite. For a more filling meal, pair it with a bowl of your favorite soup.
Start by filling a pot with water and gently placing the eggs inside. Bring the water to a boil, then reduce the heat to a simmer. Let the eggs cook for about 10 minutes. Once they're done, transfer them to an ice bath to cool. This cooling step makes peeling a breeze and prevents overcooking.
As the eggs cool, grab a large bowl and mash the avocados with a fork. You want them creamy but with a bit of texture. Once the eggs are cool enough to handle, peel them and chop them into small pieces. Add the chopped eggs, spinach, mayonnaise, lemon juice, Dijon mustard, salt, and pepper to the bowl with the avocados. Mix everything until well combined, ensuring the flavors meld together nicely.
Before serving, sprinkle the salad with chopped chives for a fresh finish. This little touch makes a big difference visually and taste-wise.
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