Description
This creamy avocado and spinach egg salad is a fresh, protein-packed twist on classic egg salad — made without mayo and loaded with heart-healthy fats, fiber, and bright lemon flavor. It’s perfect for sandwiches, wraps, lettuce cups, or bowls and makes an ideal quick lunch or light dinner.
⏱ Time
Prep: 10 minutes
Total: 10 minutes
🍽 Servings
4
🛒 Ingredients
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6 large hard-boiled eggs, chopped
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1 ripe avocado, mashed
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2 cups fresh spinach, finely chopped
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1 tbsp lemon juice
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1 tbsp olive oil or Greek yogurt (optional for creaminess)
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½ tsp salt
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¼ tsp black pepper
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½ tsp garlic powder
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1 tbsp chopped fresh dill or parsley
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Optional: 1 tsp Dijon mustard, red onion, or chili flakes
👩🍳 Instructions
1️⃣ In bowl, mash avocado with lemon juice, salt, pepper, and garlic powder.
2️⃣ Fold in chopped eggs gently.
3️⃣ Stir in spinach and herbs.
4️⃣ Taste and adjust seasoning. Chill 10 minutes if desired.
📝 Notes
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Lemon juice keeps avocado from browning.
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Spinach adds iron and freshness without overpowering flavor.
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Best eaten fresh within 24 hours.
💡 Tips
✔ Add cucumber or celery for crunch
✔ Use whole-grain toast or lettuce wraps
✔ Sprinkle paprika or everything bagel seasoning
✔ Add feta or goat cheese for richness
❓ Q & A
Q: Can I make this dairy-free?
Yes — skip yogurt and use avocado only.
Q: Can I store leftovers?
Yes — store airtight up to 24 hours (best fresh).
Q: Can I add protein?
Eggs already provide protein, but grilled chicken works too.
Q: Can I make it spicy?
Yes — add sriracha or jalapeños.
🔢 WW Points (per serving — ¼ recipe)
Blue: 4 points
Green: 5 points
Purple: 4 points