Love egg salad, but wishing for a healthier version? This healthy avocado egg salad is packed with protein and nutrition from eggs, avocado, and spinach. Plus, it’s a mayo-free egg salad (mayo-haters rejoice)!
(This recipe for Avocado Egg Salad with Spinach was originally published in January 2012, but the post has been updated with new photos and content.)
It’s almost Easter!! Aside from eating approximately 93023 trillion Cadbury Mini Eggs and 8302 trillion Cadbury Creme Eggs, I’ve also been on a major hard boiled egg kick.
Obviously hard boiled eggs are in season ALL the time (unlike my precious candy, which I’m considering clearing out a shelf in my basement for, so I can keep a year-round stock), but they gain in popularity around Easter. Mainly for decorating purposes. But often you’re left with a couple dozed dyed hard boiled eggs and have no idea what to do with them. I have the solution!
Egg salad is one of my very favorite foods on Earth. It can be a little tricky, though, when ordering out, you know? If you’re not at a trusted establishment, you can’t always have faith in their egg salad.
And while good egg salad can be like heaven on a plate, there are few things worse than bad egg salad. And if you’re one of the many people who can’t stand the idea of mayonnaise? No way are you going near egg salad. And that’s just sad.
HOW TO MAKE A HEALTHIER EGG SALAD
Plus, egg salad isn’t usually the healthiest thing. Especially when you’re never really sure just what restaurants are putting into it. So when I get a craving for egg salad these days, I often turn it green and pack a nutritional punch with it with avocado and spinach and a little bit of Greek yogurt, sans any mayo at all.
You could certainly argue that you’re just replacing one fat (mayo) with another (avocado), but I prefer to get my “good” fats along with vitamins and nutrients and no preservatives. Plus, a lot of people just don’t like mayo, so this egg salad is a great alternative for them.
This recipe for avocado egg salad with spinach is essentially like combining egg salad and guacamole. And tossing in some spinach for extra nutrition. Could there really be anything better than that?
HOW TO GET THE PERFECT HARD BOILED EGGS
Of course, you’ll want to start by hard boiling your eggs. Otherwise, let’s face it, your egg salad isn’t going to be too tasty. If you’re never sure how to tell when your eggs are done boiling, follow Simply Recipe’s amazing guide.
Or if you have an Instant Pot, boil the eggs in there (my fave way!). I use the 4-4-4 method for perfect hard boiled eggs, so I set the Instant Pot for 4 minutes of manual pressure, let it naturally release for 4 minutes before manually releasing the rest of the way, and place them in an ice bath for 4 minutes to stop cooking.
And I get ideal eggs every time!
AVOCADO EGG SALAD WITH SPINACH RECIPE
Making this avocado egg salad it easy! Simply mix the eggs with a little Greek yogurt and mash up the avocado.
And then mix them together and add in the chopped spinach and the celery, too. Hot pepper flakes add a little kick.
Of course, you could eat this avocado spinach egg salad right out of the bowl. But I opted to put it on some nice toasted crusty bread. This jalapeño cheddar bread is what I buy when I’m in the mood for a little treat.
I’m telling you, if you like egg salad and avocado, there’s no reason you won’t like this! In fact, you might even decide that you never want to make egg salad the “normal” way again. Because what’s the point?
You might even want to serve this with a bag of tortilla chips and eat it like it’s an eggy guacamole. Does that sound gross? Because I really don’t care.
I think the spinach is a nice added touch in this avocado egg salad, too. A little bit of crunch and roughage and some extra nutrition to boot.
When I made this the first time, Chris claimed not to like egg salad. But then he asked to take this to lunch the next day. Oh, and it wasn’t so long ago that boy didn’t like avocados, either. If I told him I’d be making him avocado spinach egg salad when I first met him, he may not have dated me in the first place.
Thank goodness I didn’t come up with this recipe until we were a little bit further into our relationship. Now, I’m pretty sure he’d eat anything I whipped up in the kitchen. Except for beets. I still can’t get him to eat beets. Sigh.
I’ve made this avocado spinach egg salad many times over the years and I’m sure I’ll be making it far into the future. It’s super quick and keeps me happy for multiple meals. And it’s packed with lots of protein and other fun nutrients.
And now you know what to do with all those leftover hard boiled eggs from Easter.
Are you an egg salad fan? Or are you a mayo-hater?
Avocado Egg Salad with Spinach
- 7 eggs, hard boiled
- 4 oz. plain Greek yogurt
- 2 avocados, peeled and pitted
- 2 stalks celery, chopped
- 1 cup baby spinach, roughly chopped
- Hot pepper flakes to taste
- 1/2 tsp salt
- Good bread (toasted if desired)
- Peel hard boiled eggs and mash them up in a large bowl with the Greek yogurt. Season with salt and pepper.
- In a separate medium bowl, mash avocado.
- Add mashed avocado to bowl with mashed egg and stir together with chopped celery and spinach.
- Stir in hot pepper flakes and salt.
- Make sandwiches with avocado egg salad using nice crusty bread, toasted if desired.