Pin it My neighbor handed me a perfectly ripe avocado over the fence one Saturday morning, and I knew I had eggs that needed using. I mashed them together with yogurt and lemon, spread it on toast, and realized I'd stumbled onto something I'd been craving without knowing it. The creamy tangle of green and gold tasted bright and filling at once. It became my default lunch that entire summer.
I packed these sandwiches for a picnic once, wrapped tight in parchment, and they stayed creamy and bright even after an hour in the cooler. My friend took one bite and asked if I'd added something fancy, some herb she couldn't place. It was just chives from the windowsill, but the lemon made everything taste intentional. We sat on the grass and ate them with our hands, and she texted me for the recipe that night.
Ingredients
- Large eggs: Boil them just until the yolks are set but still creamy, or they turn chalky and the salad loses its softness.
- Ripe avocado: It should yield slightly when you press the skin, but if it's too soft, it turns slippery instead of creamy.
- Plain Greek yogurt: This adds tang and creaminess without the heaviness of all mayo, and it helps the filling hold together.
- Mayonnaise: Optional, but a spoonful makes the texture silkier if you like a little more richness.
- Fresh lemon juice: Brightens everything and keeps the avocado from browning too quickly once it's mashed.
- Dijon mustard: Just a teaspoon adds a subtle sharpness that wakes up the eggs without tasting obvious.
- Fresh chives or green onions: A handful of chopped green adds a mild onion flavor that feels fresher than dried herbs.
- Salt and black pepper: Taste as you go, eggs need more seasoning than you think.
- Whole grain bread: Toasting it lightly keeps the sandwich from getting soggy, especially if you're packing it.
- Baby spinach or lettuce leaves: A layer of greens adds crunch and keeps the filling from soaking straight into the bread.
- Medium tomato: Sliced thin, it adds juiciness, but skip it if you're making these ahead or the bread will weep.
Instructions
- Boil the eggs:
- Place them in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let them sit for exactly 10 minutes, then plunge them into ice water so the shells slip off easily and the yolks stay tender.
- 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 but still has a little texture. This becomes the creamy glue that holds everything together.
- Fold in the eggs:
- Peel and chop the cooled eggs, then gently fold them into the avocado mixture along with chives or green onions, salt, and pepper. Stir just enough to coat the eggs without turning them to mush.
- Layer 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. The greens act as a barrier so the filling doesn't soak through.
- Assemble and serve:
- Spoon the avocado egg salad evenly over the greens, top with the remaining bread slices, and press gently. Serve right away, or wrap tightly and refrigerate for up to four hours if you need to make them ahead.
Pin it I made a double batch once for a friend who'd just had a baby, and she told me later it was the first thing she'd eaten in days that didn't feel like fuel. She said it tasted like someone cared, which is maybe the best thing food can do. I've made it for myself on hard afternoons ever since, and it always feels like a small kindness.
Storing and Packing
The filling keeps well in the fridge for up to two days if you press plastic wrap directly onto the surface to keep air out. The lemon juice helps, but avocado will still darken a little, just stir it before using and it'll taste fine. If you're packing sandwiches for later, keep the filling separate and assemble them just before eating, or toast the bread and layer the greens thick so they act as a moisture shield.
Customizing the Flavor
A pinch of smoked paprika stirred into the filling adds a subtle warmth that makes it feel more complex. Fresh dill or parsley work beautifully in place of chives, and a tiny bit of garlic powder can make it taste more savory if you're in the mood. I've also added a few capers for brininess, or a handful of arugula inside the sandwich for peppery bite.
Serving Suggestions
These sandwiches pair well with anything crunchy and salty, like kettle chips, pickles, or a handful of raw snap peas. I've also scooped the filling onto crackers for a quick snack, or stuffed it into a whole wheat wrap with extra spinach when I wanted something I could eat in the car. It's just as good served open faced on toasted sourdough, with a drizzle of olive oil and a crack of black pepper on top.
- Try it on gluten free bread or in a lettuce wrap if you're skipping grains.
- Add sliced cucumber or radish inside for extra crunch and freshness.
- Swap the Greek yogurt for sour cream if that's what you have, the tang is almost identical.
Pin it This sandwich has pulled me out of lunch ruts more times than I can count, and it never feels boring. I hope it becomes one of those recipes you make without thinking, the kind that feels like comfort and energy at the same time.
Recipe FAQs
- → Can I prepare this sandwich ahead of time?
Yes, the avocado egg salad filling can be made up to 4 hours in advance and refrigerated. However, it's best to assemble the sandwich shortly before serving to prevent the bread from becoming soggy. You can also keep the filling and bread separate and assemble when ready to eat.
- → What can I use instead of Greek yogurt?
Sour cream, plain yogurt, or cottage cheese work well as substitutes for Greek yogurt. For a dairy-free option, use vegan mayo or avocado to add creaminess. Each alternative will slightly alter the flavor profile while maintaining the sandwich's creamy texture.
- → How do I prevent the avocado from browning?
To minimize browning, mash the avocado with lemon juice immediately before assembling the sandwich, as the citric acid slows oxidation. If preparing ahead, press plastic wrap directly onto the surface of the filling and store in an airtight container in the refrigerator.
- → Is this sandwich suitable for meal prep?
The filling keeps well for up to 4 hours refrigerated, making it ideal for preparing the day before. Pack the filling separately from the bread and assemble when ready to eat. Toast the bread before packing if you prefer a crunchier texture that resists moisture.
- → What bread options work best?
Whole grain, sourdough, or rye bread complement the flavors well and provide heartier texture. For lighter options, try multigrain or sprouted bread. Toasting the bread before assembly prevents sogginess from the moist filling and adds pleasant crunch.