Avocado Egg Salad Sandwich (Printable Version)

A fresh and creamy sandwich filled with egg salad, ripe avocado, and bright lemon. Ready in 25 minutes for an easy lunch.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Salad Base

02 - 1 ripe avocado
03 - 2 tablespoons plain Greek yogurt
04 - 1 tablespoon mayonnaise
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon Dijon mustard
07 - 1 tablespoon chopped fresh chives
08 - Salt and black pepper to taste

→ Sandwich Assembly

09 - 8 slices whole grain bread
10 - 1 cup baby spinach or lettuce leaves
11 - 1 medium tomato, sliced

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath to cool completely, then peel and chop into bite-sized pieces.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and well combined.
03 - Gently fold chopped eggs, chives, salt, and black pepper into the avocado mixture. Stir until evenly distributed without overmixing.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by tomato slices if desired.
05 - Spoon avocado egg salad evenly over the greens on each bread slice. Top with remaining bread slices to close the sandwich.
06 - Serve immediately or wrap individually and refrigerate for up to 4 hours before serving.

# Expert Tips:

01 -
  • It transforms traditional egg salad into something vibrant and nourishing without losing that comforting, creamy texture.
  • You can have it ready in under half an hour, making it perfect for busy mornings or last-minute lunches.
  • The avocado keeps you full longer, and the Greek yogurt sneaks in extra protein without anyone noticing.
  • Leftovers hold up beautifully in the fridge, so you can prep ahead and grab it when hunger strikes.
02 -
  • Starting the eggs in cold water and letting them rest off the heat prevents rubbery whites and makes peeling so much easier.
  • Mash the avocado until it is mostly smooth but leave a few small chunks for texture, it makes each bite more interesting.
  • Do not skip the ice bath after boiling, it stops the eggs from overcooking and keeps the yolks bright yellow instead of grayish.
  • If you are making these ahead, store the egg salad separately from the bread and assemble right before eating to avoid sogginess.
03 -
  • Press the mashed avocado through a fine-mesh sieve for an ultra-smooth texture, though I prefer leaving a few lumps for character.
  • Add the lemon juice immediately after mashing the avocado to lock in that bright green color.
  • Taste the salad before assembling and adjust the salt, pepper, or lemon juice to match your preference, it makes all the difference.
  • Toast the bread lightly even if you prefer soft sandwiches, it adds just enough structure to hold up against the creamy filling.
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