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A vibrant Avocado Egg Spinach Salad in a white bowl, with sliced hard-boiled eggs and creamy avocado.

Avocado Egg Spinach Salad

This reinvented egg salad trades heavy mayonnaise for creamy avocado, creating a luxurious and wholesome dish. It features a powerhouse of textures and flavors, with buttery avocado, jammy eggs, crisp red onion, and tender spinach, all tied together with a zesty lemon-Dijon dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Light Dinner, Lunch, Salad, Side Dish
Cuisine: American, Contemporary
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • 2 ripe avocados, divided
  • 1/4 red onion, finely diced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon chopped fresh dill or chives optional garnish

Equipment

  • Saucepan with lid
  • Large salad bowl
  • Small bowl (for ice bath)
  • Whisk or fork
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Salad tongs or two large spoons

Method
 

  1. Place eggs in a saucepan and cover with cold water by about one inch. Bring to a rolling boil over high heat. Immediately turn off the heat, cover the pot, and let the eggs sit for 7-8 minutes for jammy yolks, or 10-11 minutes for fully hard-boiled.
  2. Once cooked, immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel. Once cooled, peel and give them a rough chop.
  3. While the eggs cook, prepare the dressing. In a large serving bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, salt, and pepper until the dressing is emulsified and creamy.
  4. Dice one of the avocados and add it to the dressing in the bowl. Using a fork, gently mash about half of the avocado pieces against the side of the bowl, incorporating them into the dressing to make it ultra-creamy.
  5. Add the fresh baby spinach and the finely diced red onion to the bowl.
  6. Add the chopped hard-boiled eggs. Dice the second avocado and add it to the bowl along with any optional fresh herbs.
  7. Using two large spoons, gently toss everything together until the spinach is lightly coated and all ingredients are combined. Be careful not to mash the eggs or avocado chunks. Taste for seasoning and adjust if needed. Serve immediately.

Notes

Variations: Add toasted walnuts for crunch, crumbled bacon for a savory kick, crumbled feta or goat cheese for tang, or a pinch of red pepper flakes for heat.
Ingredient Swaps: Arugula or romaine can be used instead of spinach. Lime juice can replace lemon juice. Shallots or green onions can be substituted for red onion.
Pro Tips: For the best texture, aim for jammy yolks by cooking eggs for 7-8 minutes. To keep the salad fresh and prevent browning, toss everything together just before serving. Use avocados that are perfectly ripe (they should yield to gentle pressure).
Serving Suggestions: Serve on toasted sourdough bread, in lettuce cups, in a tortilla wrap, or as a side dish with grilled chicken or salmon.