Avocado Egg Salad Sandwich (Printable Version)

Fresh and creamy sandwich with lightened egg salad, ripe avocado, and a hint of lemon for a satisfying meal.

# 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 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 creamy.
03 - Gently fold the chopped eggs, chives or green onions, salt, and black pepper into the avocado mixture. Combine until well incorporated 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 and top with remaining bread slices.
06 - Serve immediately or wrap and refrigerate for up to 4 hours before serving.

# Expert Advice:

01 -
  • The avocado makes the egg salad unbelievably creamy without loading it up with mayo.
  • It comes together in under half an hour and feels like a treat every single time.
  • You can make the salad ahead and assemble sandwiches throughout the week for quick lunches.
  • The lemon juice and Dijon give it a bright, grown-up flavor that never gets boring.
02 -
  • Don't skip the ice bath after boiling the eggs. It makes peeling them a breeze and stops that gray ring from forming around the yolk.
  • Mash the avocado base before adding the eggs so you get a smooth, creamy coating instead of chunky avocado bits.
  • Taste and adjust the seasoning after everything is mixed. The salt and lemon can fade into the richness, so be bold.
  • If you're making these ahead, store the salad and bread separately and assemble just before eating to avoid sogginess.
03 -
  • Press plastic wrap directly onto the surface of leftover salad to keep the avocado from oxidizing and turning brown.
  • Use day-old bread if you're not toasting it. Slightly stale bread holds up better against the creamy filling.
  • If you love heat, add a few dashes of hot sauce or a sprinkle of red pepper flakes to the salad for a spicy kick.
  • For a dairy-free version, swap Greek yogurt for mashed silken tofu or a plant-based yogurt and skip the mayo entirely.
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