Heart-Healthy Spinach Avocado Egg Salad

After Easter Sunday, you’ll have a dozen or so colored hard boiled eggs hanging around and if you’re like me, you’ll want to make egg salad with them. It sounds a bit like a children’s book, doesn’t it? If you give a mom a dozen Easter eggs, she’ll probably make egg salad with them.

Although traditional egg salad is delicious, it’s not the healthiest with all the mayo added to make it tasty. Enter an avocado spinach egg salad made with half an avocado, spinach, plain non-fat yogurt and 1 hardboiled egg.

Every week, there is some study stating if eggs are good for you or not. Eggs may be associated with high cholesterol but eggs are high in Vitamin D and Omega-3 and that’s pretty good if you don’t get enough fish in your diet, like me. Toss in an avocado and spinach also rich in vitamins and lowering-cholesterol minerals and you’ve got a reason to celebrate all those left over Easter eggs.

I found this recipe on Pinterest pinned via We Are Not Martha. The original recipe uses seven eggs, but I modified it for one serving. If you want to make a big batch of it at once, follow We Are Not Martha’s recipe. Since I’m the only one in this house that will eat this, I prefer to make it fresh each time and I always eat it right out of the bowl…even for breakfast.

Heart-Healthy Spinach Avocado Egg Salad

Ingredients

1 hardboiled egg, coarsely chopped

¼ cup baby spinach, coarsely chopped

1 celery stalk, finely chopped

1 Tbsp red onion, finely chopped

½ Haas avocado, mashed

1 Tbsp plain non-fat yogurt

Dash crushed red pepper flakes

Salt, to taste

Ground black pepper, to taste

Directions

Mash half a Hass avocado in a medium sized bowl. Add all chopped ingredients, red pepper flakes and yogurt. Mix until well combined. Add salt and pepper.

Serve as a dip, in a wrap or on toasted whole grain bread.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!

*Also submitted at*

Denise Mestanza-Taylor+

About the author

Denise

From start to finish, Denise is Run DMT, a Tampa Bay homeschooling mom on the run trying to maintain an easy pace through it all between races and raising three beautiful, brilliant adultish kids (ages 23, 19, 14). In 2007, I discovered a passion for running and in February 2015, I completed my tenth marathon. I continue to train for a variety of races and even host annual 5K. In 2023, I became a certified group fitness instructor and teach P.E. in my homeschool co-op.

13 comments

Becky says: 6 April, 2012 at 8:19 am

Thanks for the party!! xo

If I Could Escape . . . says: 6 April, 2012 at 9:28 am

What a good idea! 😛

Michelle says: 6 April, 2012 at 9:39 am

I love eating scrambled eggs with slices of avocado on top (learned from Tyler Florence). I;m sure I would like this as well.
Thanks for hosting! I brought an Easter cake.

Ricole Runs says: 6 April, 2012 at 4:17 pm

Yum! Good idea. I would use Greek Yogurt for even more protein! 🙂 happy weekend and happy Easter!

Run DMT says: 6 April, 2012 at 8:25 pm

This recipe is a runner’s delight. Perfect for a post run protein load! The original recipe uses Greek plain yogurt which is also very good and yes, lots of extra protein. 😉 I don’t always have it on hand, but there’s always some plain yogurt tucked in my fridge, because I use in so many dishes.