Salads
This spinach and egg salad recipe transforms simple ingredients into a restaurant-worthy dish with crispy tortilla cups and herbed yolk magic. After years of testing, I've perfected the balance between tender spinach, perfectly cooked eggs, and a dressing that clings without overpowering.
The tortilla cups add a satisfying crunch that elevates this salad from side dish to star of the meal.
The secret lies in crispy tortilla cups that stay sturdy even when filled with creamy egg salad. Boiled eggs with runny yolks create that luxurious texture we all love, while fresh herbs and a touch of mustard in the dressing add depth.
This recipe delivers a salad that's elegant enough for dinner parties but simple enough for weeknight lunches.
What you'll end up with is a salad that's packed with protein, vibrant greens, and rich flavors in every bite. The tortilla cups provide structure, the herbed dressing ties everything together, and the runny yolks add that indulgent touch.
It's the kind of dish that makes you feel like you've put in effort without actually needing to slave over the stove.
Serve this salad as a light main course with crusty bread or as a substantial side for grilled meats. The recipe scales beautifully for gatherings, and leftovers keep well in the refrigerator for up to 2 days.
Let's get started on this crowd-pleasing dish that's sure to become a regular in your meal rotation.
Ingredients for spinach and egg salad
Fresh spinach, crispy tortillas, and perfectly cooked eggs—this salad is restaurant-quality without the fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Baby Spinach 🌿 | 6 cups | Fresh, tender leaves preferred |
| Large Eggs 🥚 | 4 whole | Fresh, organic preferred |
| Flour Tortillas 🍞 | 8 pieces | 6-inch size, soft variety |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat |
| Greek Yogurt 🍦 | ¼ cup | Plain, full-fat preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌿 | ¼ cup | Chopped, mild flavor |
| Dijon Mustard 🥫 | 1 tbsp | Mild or strong preference |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High-quality, fruity |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Crumbled Feta Cheese 🧀 | ¼ cup | Optional, for extra flavor |
The spinach is the star here, so pick baby spinach with vibrant green leaves—it holds up better to the dressing. I grab the organic variety at Whole Foods when I can, but any fresh baby spinach works. For the eggs, organic or free-range makes a difference in flavor, but regular eggs work fine. The tortillas? Mission brand is my go-to—they crisp up perfectly without tearing. If you can't find soft flour tortillas, corn tortillas work too, though they'll be slightly chewier. The key is to cut them into 6-inch circles before baking, so they hold their shape when filled.
No fresh dill? Substitute with parsley or tarragon—though dill gives that signature herbed flavor. Short on mayo? Greek yogurt at half the amount works too, though it'll be lighter. The dressing can be made ahead—just store it in a jar in the fridge for up to 5 days. For extra crunch, toast the tortilla cups for 30 seconds longer than the recipe says. The feta is optional, but if you love tangy cheese, add it right before serving so it stays crumbly. And if you're feeling fancy, top with a sprinkle of smoked paprika for a smoky kick.
This salad keeps well in the fridge for 2 days, though the tortilla cups get softer over time. Store the dressing separately and toss it in just before serving to keep everything crisp. For best results, make the tortilla cups fresh the day you serve—they lose their crunch when reheated. If you're prepping ahead, assemble the salad without the dressing and store it in an airtight container. The eggs stay perfectly cooked for up to 2 days in the fridge, so no need to rush. Leftovers? Toss them with a little extra dressing and serve cold for a quick lunch.
Why You'll Love This Recipe
- No Chopping Needed: Honestly, I toss in baby spinach straight from the bag—no wilting, no chopping—just a quick wilt in the bowl. The eggs? Hard-boil a batch on Sunday, slice them up, and you’re golden for the week.
- Creamy Without the Guilt: That Greek yogurt-mayo mix? It’s my secret weapon—tangy, rich, but light enough to eat by the spoonful. The spinach soaks it up like a dream, and the eggs add that perfect creamy-yet-firm bite.
- Lunch in Three Forms: Wrap it in a tortilla for a handheld meal, pile it on crackers for a fancy snack, or serve it cold in bowls for a no-fuss dinner. Same ingredients, three totally different vibes—no extra shopping required.
- Budget-Friendly Leftovers: Spinach stays fresh for days, eggs last forever, and tortillas are cheap. Make a big batch, and you’ve got lunch sorted for the next three days. (Yes, even on a Tuesday night.)
Step-by-step instructions for crispy tortilla cups with herbed yolk magic
Here's how to create perfectly crispy tortilla cups filled with creamy egg salad and fresh greens.
Prepare the Herbed Egg Salad Mixture
In a large bowl, whisk together the 4 whole large eggs, 0.5 cup mayonnaise, 0.25 cup Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper until completely smooth and creamy. This base gives the salad its rich, tangy flavor.
Next, gently fold in the 0.25 cup chopped fresh dill and 0.25 cup chopped fresh chives, reserving a small handful for garnish. The herbs should be evenly distributed but not overmixed—just enough to brighten the flavors. If using the 0.25 cup crumbled feta cheese, fold it in now for a salty, briny kick. The mixture should be thick but still spreadable.
Assemble the Crispy Tortilla Cups
Preheat your oven to 375°F and line a baking sheet with parchment paper. Cut each of the 8 flour tortillas in half to create 16 semicircles. Use a round cookie cutter or a glass to trace a 3-inch circle in the center of each tortilla half, then carefully cut out the center and discard it. You’ll have 16 crispy tortilla cups—the perfect vessel for your salad.
Place the tortilla cups on the prepared baking sheet, cut-side up. Brush the outer edges and bottoms lightly with 1 tbsp extra-virgin olive oil, focusing on the edges to ensure they crisp up nicely. Bake for 8-10 minutes until the edges are golden brown and crispy. Keep an eye on them—they crisp quickly, and you don’t want them to burn.
Fill and Chill the Tortilla Cups
Once the tortilla cups are crispy, remove them from the oven and let them cool for 2-3 minutes. While they’re still warm, carefully spoon the herbed egg salad mixture into each tortilla cup, filling them about ¾ full. The warmth of the tortillas will help the salad hold its shape as it cools.
Transfer the filled tortilla cups to a serving platter and refrigerate for at least 30 minutes to let the flavors meld and the tortillas firm up slightly. This chilling step is key—it ensures the tortillas stay crispy and the salad holds together when you serve it. While they’re chilling, wash and thoroughly dry the 6 cups baby spinach to remove any dirt or moisture.
Layer and Serve the Salad
Just before serving, arrange a generous handful of the dried baby spinach at the bottom of each tortilla cup. Spoon the chilled egg salad mixture over the spinach, pressing down gently to compact it. The spinach will wilt slightly, creating a lush, fresh base for the creamy egg salad.
Garnish each tortilla cup with the reserved chopped fresh dill and chives, a sprinkle of crumbled feta cheese if using, and a drizzle of the remaining 1 tbsp extra-virgin olive oil. The contrast of crispy tortilla, creamy egg salad, and fresh greens makes this dish irresistible. Serve immediately for the best texture and flavor—every bite is a perfect balance of crunch, creaminess, and freshness.
Pro Tips For Making Spinach And Egg Salad
- WILT SPINACH FAST: Toss the baby spinach with a splash of hot water (or a pinch of salt) right after washing—it wilts instantly and drains better. I used to let it sit in cold water, and it’d turn to mush by the time I got to the eggs. Hot water shocks it into submission.
- SOAK EGGS COLD: Drop the eggs into ice water for 10 minutes before boiling—this prevents cracking and makes peeling easier. I learned this the hard way after struggling with eggs that split open like overripe fruit. No more egg shells in your salad.
- MIX YOGURT LAST: Fold in the Greek yogurt just before serving—it keeps the spinach crisp and the eggs creamy. Adding it early makes the salad soggy, and nobody wants a sad, wilted wrap. Stir it in right when you’re ready to eat.
- TOAST TORTILLAS QUICK: Warm the flour tortillas in a dry skillet for 10 seconds per side—just until pliable. I used to skip this, and the tortillas would tear when I added the filling. A quick toast keeps them sturdy and adds a subtle crunch.
Dietary considerations for these flavors
Vegetarian Protein Power
This salad packs a serious protein punch without any meat—thanks to the eggs and Greek yogurt. A single serving delivers about 20 grams of protein, mostly from the 4 large eggs and ¼ cup Greek yogurt.
That's more protein than many meat-based salads, making it a great option for vegetarians or anyone looking to cut back on animal protein. I've tested this with my grandmother's old recipe cards, and she always swore by eggs for keeping meals filling. 🥚
Gluten-Free Adaptations
If you need to avoid gluten, skip the flour tortillas and use corn tortillas instead—they're naturally gluten-free. I've made this version countless times, and they crisp up just as well. For extra security, check the label on your corn tortillas to ensure they're certified gluten-free.
You can also make the tortilla cups with lettuce leaves as a vessel, though they won't be crispy. The rest of the recipe stays completely gluten-free as long as you use gluten-free mayo and yogurt.
Dairy-Free Options
For a dairy-free version, replace the Greek yogurt with ¼ cup vegan mayo and swap the mayonnaise for a dairy-free alternative like Just Mayo. Skip the feta cheese or use a dairy-free feta alternative if needed. The dressing will still taste rich and tangy—just
Nut-Free Considerations
This recipe is naturally nut-free, but if you're serving it to someone with nut allergies, double-check all ingredients. The mayonnaise and Greek yogurt brands should be nut-free, and the feta cheese is typically safe. If you're adding any toppings like nuts or seeds, keep them separate so guests can customize their portions. I always ask my friends with allergies to check labels—they appreciate the extra care. The tortilla cups and spinach are completely nut-free, so the base is safe for most allergies.
Low-Carb Modifications
To make this salad lower in carbs, reduce the tortilla cups to 4 total (instead of 8) or use low-carb tortillas like those made from almond or coconut flour. You can also serve the egg salad over a bed of romaine lettuce instead of in tortilla cups.
The spinach and herbs keep the dish fresh and flavorful while cutting down on carbs. Just be mindful of the mayo and yogurt—both are higher in fat but still low in carbs. This version works well for keto or low-carb diets. 🥗
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, but with a few tweaks! Prepare the herbed egg salad and tortilla cups separately up to 1 day ahead. Store the egg salad in an airtight container in the fridge, and keep the tortilla cups in a sealed bag. When ready to serve, simply spoon the egg salad into the cups and add fresh spinach. The tortillas stay crispy best when made fresh, but reheating them for 10-15 seconds in the oven can restore some crunch.
How do I get perfectly runny yolks?
Use room-temperature eggs and boil them for exactly 6 minutes in a pot of gently simmering water. Immediately transfer them to an ice bath to stop cooking. Once cooled, gently tap the egg on a hard surface to crack the shell, then peel under running water. The yolk should remain perfectly runny—if it's too firm, your water was too hot or boiling time was too long.
What if I don't have flour tortillas?
No problem! Use corn tortillas for a gluten-free option, or try lettuce leaves as a vessel for a lighter version. For extra crunch, you could also use pita bread cut into rounds and toasted in the oven. The key is to find something sturdy enough to hold the creamy filling without falling apart.
Can I make this salad without mayo?
Replace the mayo with ½ cup Greek yogurt for a lighter texture, or use avocado mashed with lemon juice and salt for a creamier, dairy-free option. The dressing will be slightly less rich, but it'll still be delicious. Just remember that yogurt or avocado will make the salad more perishable—consume within 1 day of making.
How should I store leftovers?
Store the tortilla cups and egg salad separately in airtight containers for up to 2 days. Keep the spinach in a separate container and add it fresh when serving. The tortillas will soften when reheated, so it's best to enjoy this salad fresh. If you must reheat, place the cups on a baking sheet and warm in a 300°F oven for 5-7 minutes to restore some crispness.