Avocado and Spinach Egg Salad

Equipment Needed

4 large fresh eggs (free-range or organic preferred)
2 medium ripe Hass avocados (peeled, pitted, and cut into bite-sized chunks)
4 cups fresh baby spinach leaves (washed, dried thoroughly, and gently packed)
¼ cup thinly sliced red onion (adds a crisp, zesty crunch)
2 tablespoons finely chopped fresh chives or fresh parsley (for an aromatic herbal note)

2 tablespoons extra virgin olive oil (cold-pressed for best flavor)
1 tablespoon freshly squeezed lemon juice (or lime juice)
1 teaspoon Dijon mustard (helps emulsify and adds depth)
1 small garlic clove (minced or finely grated)
½ teaspoon sea salt (adjust to taste)
½ teaspoon freshly cracked black pepper (coarse grind for visual appeal and bite)
Optional: A pinch of red pepper flakes for subtle heat

Bring a medium saucepan filled with water to a rolling boil over medium-high heat.
Carefully lower the cold eggs into the boiling water using a slotted spoon to prevent cracking.
Cook for 9 to 10 minutes for a tender, creamy yolk, or 11 to 12 minutes for a fully firm, traditional hard-boiled yolk.
While the eggs boil, prepare an ice bath (a bowl filled with cold water and ice cubes).
Once cooked, transfer the eggs immediately to the ice bath for 5 minutes. This stops the cooking process and makes peeling completely effortless.
Gently tap, peel under cool water, and cut the eggs into halves or quarters.

In a small glass bowl or ramekin, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, sea salt, and freshly cracked black pepper.
Whisk vigorously for about 30 seconds until the dressing becomes slightly thickened, glossy, and emulsified.

Check that your baby spinach is completely dry (excess moisture will dilute the dressing).
Slice your ripe avocados in half, remove the pit, and slice into clean, chunky cubes.
Thinly slice the red onion into half-moons.
Finely mince the fresh chives and herbs.

In a wide shallow serving bowl, create a fresh bed using the crisp baby spinach leaves.
Scatter the cubed avocado chunks and sliced red onions evenly across the greens.
Nest the sliced egg quarters into the salad so the rich yellow yolks are visible and appetizing.
Drizzle the prepared citrus vinaigrette evenly over the top of the entire bowl.
Finish with an extra generous crack of black pepper and the fresh chopped chives.
Gently toss right before serving to coat every bite without mashing the delicate avocado pieces.

Avocado Selection: Choose avocados that yield gently to slight thumb pressure around the stem. If they are too soft, they will turn into mush when tossed; if too firm, they will lack that rich, buttery creaminess.
Keep Greens Crisp: Always make sure the baby spinach is spun dry after washing. Wet leaves cause dressing to slide off rather than cling evenly.
Tame Strong Onions: If raw red onion is too sharp for your palate, soak the slices in ice water for 5 minutes, then pat dry before adding to the salad. This removes the harsh bite while keeping the sweet crunch intact.
Meal Prep Friendly: If preparing ahead, keep the dressing separate. Toss the avocado cubes in a few drops of lemon juice to prevent oxidation and assemble right before serving.

Add Protein: Top with flaked smoked salmon, grilled chicken strips, or crisp cooked bacon crumbles.
Add Crunch: Sprinkle toasted pumpkin seeds (pepitas), sliced almonds, or hemp seeds over the finished salad.
Add Cheese: Toss in crumbled feta, creamy goat cheese, or shaved Parmesan for extra richness.

(Values are calculated per serving based on 2 large meal portions)