Save to Pinterest I was standing in my kitchen on a Sunday morning, staring at a carton of hard-boiled eggs I'd prepped for the week and a very ripe avocado that needed rescuing. I'd been making the same plain egg salad for years, but that day I grabbed a fork and started mashing the avocado right into the bowl with some Greek yogurt. The result was so creamy and bright that I ditched my old recipe on the spot. That improvised lunch turned into my go-to sandwich, the kind I crave on busy afternoons when I want something filling but not heavy.
The first time I packed this sandwich for a picnic, my friend took one bite and immediately asked for the recipe. We were sitting on a blanket in the park, and she kept saying she couldn't believe how light it tasted compared to traditional egg salad. I watched her take notes on her phone while balancing her sandwich in the other hand. That moment reminded me how a small twist on a classic can make people excited about something as simple as lunch.
Ingredients
- 6 large eggs: The protein backbone of this sandwich. I always cover them with cold water and set a timer so they come out perfectly cooked, never chalky or green-rimmed.
- 1 ripe avocado: Look for one that yields slightly when you press it. Too firm and it won't mash smoothly, too soft and it can taste off.
- 2 tablespoons plain Greek yogurt: This adds tang and creaminess while keeping the salad lighter than mayo-heavy versions. I use full-fat for the best texture.
- 1 tablespoon mayonnaise (optional): A little mayo rounds out the richness, but you can skip it entirely if you want to keep things extra light.
- 1 tablespoon fresh lemon juice: Freshly squeezed is key here. It brightens the whole salad and keeps the avocado from browning too fast.
- 1 teaspoon Dijon mustard: This adds a subtle sharpness that balances the creamy avocado and eggs beautifully.
- 1 tablespoon chopped fresh chives or green onions: A little bite of onion makes everything taste more alive. I keep chives growing on my windowsill just for recipes like this.
- Salt and black pepper: Always taste and adjust at the end. The seasoning can make or break the salad.
- 8 slices whole grain bread: Toasting it lightly gives you structure so the sandwich doesn't get soggy, especially if you're making it ahead.
- 1 cup baby spinach or lettuce leaves: Adds a fresh crunch and a little green nutrition. I prefer spinach because it's sturdier.
- 1 medium tomato, sliced (optional): When tomatoes are in season, they add juicy sweetness. Out of season, I skip them entirely.
Instructions
- Boil and cool the eggs:
- Place the eggs in a saucepan and cover them with cold water by about an inch. Bring to a rolling boil, cover the pot, then remove it from the heat and let the eggs sit for 10 minutes. Transfer them immediately to an ice bath to stop the cooking and make peeling easier.
- Make the creamy base:
- In a large bowl, mash the avocado with the Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until it's smooth and luscious. A fork works fine, but a potato masher makes it even easier.
- Fold in the eggs and seasonings:
- Peel and chop the cooled eggs into bite-sized pieces, then gently fold them into the avocado mixture along with the chives or green onions. Season generously with salt and black pepper, tasting as you go.
- Prep the bread and greens:
- Lay out your bread slices and layer spinach or lettuce on half of them. If you're using tomato, add a few slices on top of the greens.
- Assemble the sandwiches:
- Spoon the avocado egg salad evenly over the greens, spreading it gently to the edges. Top with the remaining bread slices and press down lightly.
- Serve or store:
- Enjoy immediately for the freshest taste, or wrap the sandwiches tightly and refrigerate for up to 4 hours. The lemon juice helps keep the avocado from browning too quickly.
Save to Pinterest There's something comforting about pulling this sandwich out of the fridge on a hectic Wednesday and knowing it's going to taste as good as it did on Sunday. I've served it to friends who swore they didn't like egg salad, and watched them change their minds mid-bite. It's proof that tweaking a classic with one or two fresh ingredients can turn an everyday lunch into something you actually look forward to eating.
How to Store and Prep Ahead
I make a big batch of the avocado egg salad on Sunday and keep it in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent browning. It stays fresh in the fridge for up to two days, though the avocado can start to darken slightly after that. When I'm ready to eat, I just toast fresh bread, grab some greens, and assemble the sandwich in under a minute. It's become my favorite way to ensure I have a real lunch on hand instead of grazing on snacks all afternoon.
Customizing Your Sandwich
This recipe is a flexible base that welcomes all kinds of additions. I've stirred in chopped celery for crunch, swapped chives for fresh dill when I want a brighter flavor, and even added a pinch of smoked paprika for a subtle smoky note. Some days I use croissants instead of whole grain bread for a richer treat, and I've made lettuce wraps with the salad when I'm skipping carbs. The key is to keep the creamy avocado base intact and then play with the add-ins based on what you have or what sounds good that day.
Serving Suggestions and Pairings
This sandwich shines on its own, but I love pairing it with a handful of kettle-cooked chips or a simple side of carrot sticks and hummus. It's substantial enough for lunch but light enough that you won't feel sluggish afterward. When I'm feeding a crowd, I cut the sandwiches into halves or quarters and arrange them on a platter with pickles and cherry tomatoes for a casual spread. A cold iced tea or sparkling water with lemon is all you need to drink.
- Serve with a handful of your favorite chips or a crunchy slaw for contrast.
- Pack it in a lunchbox with an ice pack to keep it fresh until midday.
- Cut into smaller portions for an easy appetizer or picnic snack.
Save to Pinterest This avocado egg salad sandwich has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's quick, satisfying, and just different enough from the usual to keep lunch interesting.
Questions & Answers
- → How do I cook the eggs properly for this sandwich?
Bring eggs to a boil in a saucepan of cold water, then remove from heat, cover, and let sit for 10 minutes. Transfer immediately to an ice bath to stop cooking and ensure easy peeling. This method produces perfectly cooked hard-boiled eggs every time.
- → Can I make this ahead of time?
Yes, you can prepare the egg salad mixture up to 24 hours in advance and refrigerate it. However, assemble the sandwiches no more than 4 hours before serving to prevent the bread from becoming soggy.
- → What are good substitutes for Greek yogurt?
Sour cream works as a one-to-one replacement with similar creaminess. For a lighter version, you can omit it entirely and adjust the mayonnaise to taste. Cottage cheese blended smooth is another option for added protein.
- → Is this suitable for meal prep?
Absolutely. Prepare the egg salad mixture in advance and store in an airtight container. Keep bread and greens separate, then assemble individual sandwiches when ready to eat for best texture and freshness.
- → How can I make this sandwich more flavorful?
Add a pinch of smoked paprika, fresh dill, or hot sauce to the egg salad mixture. Toast the bread lightly for added texture, or experiment with different greens like arugula for a peppery bite.
- → What bread works best for this sandwich?
Whole grain bread provides nutritional balance and hearty texture. For lighter options, try sourdough or multigrain. Lightly toasting the bread prevents it from absorbing moisture from the filling.