Avocado Egg Salad Sandwich (Printable Version)

A fresh, creamy sandwich combining hard-boiled eggs, ripe avocado, and Greek yogurt with a hint of lemon for a nutritious 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 or green onions
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

# How to Make It:

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, 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 creamy.
03 - Gently fold in the chopped eggs, chives or green onions, salt, and black pepper. Mix until well combined without crushing the egg pieces.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by tomato slices if desired.
05 - Spoon the avocado egg salad evenly over the greens, then top with the remaining bread slices.
06 - Serve immediately, or wrap and refrigerate for up to 4 hours.

# Expert Tips:

01 -
  • It takes only 25 minutes start to finish and feels way more special than typical egg salad.
  • The avocado makes it creamy without piling on mayonnaise, so it tastes lighter and fresher.
  • You can make the filling ahead and assemble sandwiches right before lunch or pack them to go.
  • It holds up in the fridge for a few hours without getting soggy or sad.
02 -
  • Don't skip the ice bath after boiling the eggs or you'll end up wrestling with shells that stick to the whites.
  • Mash the avocado really well before adding the eggs so the base is smooth and creamy, not chunky and uneven.
  • If you're making this ahead, wait to add salt until just before serving or the avocado can get watery.
03 -
  • Toast the bread lightly even if you like soft sandwiches, it adds just enough structure to hold the creamy filling without falling apart.
  • Use a fork to mash the avocado instead of a blender so it stays a little textured and doesn't turn into baby food.
  • Taste the filling before assembling and adjust the lemon, salt, or mustard to your liking, everyone's taste is different.
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