Avocado Egg Salad Sandwich

I was late for a work call and needed something fast but filling. Avocado and hard-boiled eggs were already in the fridge, and I mashed them together with a squeeze of lemon and a dollop of yogurt. That first bite, creamy and tangy at once, made me pause mid-email. Sometimes the best recipes come from having no time at all.

The first time I made this for my sister, she asked if I used a fancy aioli. I laughed and told her it was just mashed avocado doing all the work. She grabbed seconds before I even finished mine. Now she texts me every few weeks asking if I have eggs because she knows what's coming next.

Ingredients

• Large eggs: Six is the magic number here, giving you plenty of protein and that classic egg salad texture without needing a dozen.
• Ripe avocado: One is enough to make the whole salad creamy and rich, pick one that gives slightly when you press it but isn't mushy.
• Plain Greek yogurt: Two tablespoons add tang and creaminess while keeping things lighter than traditional mayo-heavy versions.
• Mayonnaise: Optional, but one tablespoon makes it taste a little more indulgent if you're in the mood.
• Fresh lemon juice: A tablespoon brightens everything and keeps the avocado from browning too fast.
• Dijon mustard: Just a teaspoon brings a subtle kick that balances the richness perfectly.
• Chopped fresh chives or green onions: One tablespoon adds a gentle bite and a pop of green.
• Salt and black pepper: Season to taste, but don't skip this step or the filling will taste flat.
• Whole grain bread: Eight slices, toasted if you like a little crunch, or soft if you want something pillowy.
• Baby spinach or lettuce leaves: One cup gives you a fresh, crisp layer that contrasts beautifully with the creamy filling.
• Medium tomato: Optional, but sliced thin it adds juiciness and a hint of sweetness.

Instructions

Boil the eggs:

Place the eggs in a saucepan, cover them with cold water, and bring to a rolling boil. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for exactly 10 minutes, then transfer them to an ice bath to stop the cooking and make peeling easier.

Mash the avocado base:

In a large bowl, mash the avocado with Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until it's smooth and creamy. A fork or potato masher works perfectly for this.

Fold in the eggs:

Peel and chop the cooled eggs, then gently fold them into the avocado mixture along with the chives or green onions, salt, and black pepper. Mix just until everything is evenly coated.

Prep the bread:

Lay out your bread slices and place spinach or lettuce on half of them, followed by tomato slices if you're using them. This creates a fresh, crunchy base for the creamy filling.

Assemble and serve:

Spoon the avocado egg salad evenly over the greens, top with the remaining bread slices, and press down gently. Serve right away, or wrap tightly and refrigerate for up to 4 hours if you're packing lunch.

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One Sunday morning, I packed these sandwiches for a picnic and forgot to bring napkins. We ended up eating them over the grass, laughing as bits of egg salad dropped onto our laps. It didn't matter. The sandwiches were so good we scraped every last smear from the wrappers.

Making It Your Own

A pinch of smoked paprika or a handful of fresh dill stirred into the salad can change the whole flavor profile. I've also swapped the Greek yogurt for sour cream when that's what I had on hand, and it worked beautifully. If you want it lighter, just skip the mayo entirely and add an extra squeeze of lemon.

Storing and Packing Tips

The filling holds up in the fridge for about a day, but I like to assemble sandwiches no more than four hours before eating so the bread doesn't get soggy. If you're packing lunch, keep the filling in a separate container and spread it on the bread right before you eat. A little sprinkle of flaky salt on top just before serving makes it feel fancy.

What to Serve With It

These sandwiches are hearty enough to stand alone, but a handful of kettle chips or a simple side salad makes it feel like a full meal. I've also served them with pickles and carrot sticks for a quick, colorful lunch spread.

• Pair with sweet potato chips for a slightly sweet, crunchy contrast.
• Add a cup of tomato soup on cooler days for a cozy, satisfying combo.
• Serve with fruit salad or berries to balance the richness with something bright and fresh.

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This sandwich has become my go-to whenever I need something quick, nourishing, and just a little bit special. I hope it becomes one of those recipes you reach for again and again.

Recipe Questions & Answers

→ How do I cook the eggs properly for this sandwich?

Bring eggs to a boil in cold water, cover, remove from heat, and let stand for 10 minutes. Transfer to an ice bath to cool completely before peeling and chopping. This ensures perfectly cooked hard-boiled eggs every time.

→ Can I make this sandwich ahead of time?

Yes, the avocado egg salad can be prepared and refrigerated for up to 4 hours. Assemble the sandwich just before serving to prevent the bread from becoming soggy.

→ What are good substitutions for Greek yogurt?

You can replace Greek yogurt with sour cream for a similar creamy texture. For a lighter version, omit mayonnaise entirely and use only Greek yogurt as your creamy base.

→ How can I enhance the flavor of the filling?

Add a pinch of smoked paprika for depth, fresh dill for herbal notes, or extra lemon juice for brightness. These additions complement the avocado and eggs without overpowering the delicate flavors.

→ Is this sandwich suitable for dietary restrictions?

The sandwich is naturally vegetarian. For gluten-free needs, use gluten-free bread. Those with egg or dairy allergies will need suitable substitutions, and always check ingredient labels for hidden allergens.

→ What bread options work best for this sandwich?

Whole grain bread is recommended for added nutrition and hearty texture. Toasting the bread adds crunch and helps prevent sogginess. Gluten-free bread is an excellent alternative for those with wheat sensitivities.