Avocado Egg Salad Sandwich (Printable)

A fresh, creamy sandwich combining ripe avocado with lightened egg salad and bright lemon notes for a satisfying lunch.

# What You 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

# Step-by-Step Guide:

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 mixing bowl, mash the ripe avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until the mixture reaches a smooth, creamy consistency.
03 - Gently fold the chopped eggs, chives or green onions, salt, and black pepper into the avocado mixture. Mix until all components are evenly distributed without overmixing.
04 - Lay out bread slices and arrange spinach or lettuce on half of them. Layer sliced tomato on top of the greens if desired.
05 - Divide the avocado egg salad evenly among the prepared bread slices, then top each with a remaining bread slice to create complete sandwiches.
06 - Serve immediately for optimal freshness, or wrap individually and refrigerate for up to 4 hours before serving.

# Expert Advice:

01 -
  • It feels indulgent but leaves you energized, not weighed down after lunch.
  • You can make the filling ahead and assemble sandwiches in under a minute when hunger strikes.
  • The avocado takes the place of most of the mayo, so it tastes rich without feeling heavy.
  • It works just as well tucked into a wrap or spooned onto crackers if you skip the bread entirely.
02 -
  • If you skip the ice bath after boiling, the eggs will keep cooking and the yolks turn gray and dry.
  • Mash the avocado while it's still firm, if it's too ripe it becomes slippery and won't hold the eggs properly.
  • Taste the filling before assembling, eggs absorb salt and the avocado can mute flavors if you under season.
03 -
  • Use older eggs for boiling, they peel far more easily than eggs that are farm fresh.
  • If your avocado isn't quite ripe, let it sit in a paper bag with a banana overnight and it'll soften perfectly.
  • A squeeze of lemon over the greens before adding the filling keeps everything tasting bright and prevents sogginess.
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