Avocado Egg Salad Sandwich

My neighbor knocked on my door one Saturday morning holding a bag of avocados from her tree, insisting I take them before they all went bad at once. I had a carton of eggs in the fridge and not much else, so I mashed one of those avocados into my usual egg salad and never looked back. The creamy texture replaced most of the mayo I used to slather in, and the brightness from a squeeze of lemon made the whole thing taste like spring. It became my go-to whenever I need something fast, filling, and just different enough to feel like I'm not eating leftovers. Now I make it every time avocados go on sale, and I still think of her knocking with that paper bag.

I packed this sandwich for a picnic once, wrapped tight in parchment paper, and worried the whole drive that the avocado would turn brown. When we finally sat down to eat, it still looked perfect, the lemon juice doing its quiet work. My friend took one bite and immediately asked for the recipe, which made me realize how something this simple can feel special when you share it. We ended up sitting there longer than planned, talking and eating and watching the clouds move. That sandwich became my picnic standard after that day.

Ingredients

• Large eggs: Use the freshest eggs you can find, they peel easier after boiling and taste noticeably better in a simple salad like this.
• Ripe avocado: Look for one that yields slightly when you press it, too firm and it wont mash smoothly, too soft and it might taste off.
• Plain Greek yogurt: This adds tang and creaminess without the heaviness of mayo, and it keeps the salad from feeling too rich.
• Mayonnaise: Optional, but a tablespoon makes it taste closer to classic egg salad if that is what you are craving.
• Fresh lemon juice: Brightens everything and keeps the avocado from browning, use fresh juice not bottled for the best flavor.
• Dijon mustard: A little goes a long way, it adds a subtle sharpness that balances the creaminess.
• Fresh chives or green onions: These bring a mild oniony bite without overpowering the delicate egg and avocado.
• Salt and black pepper: Season generously, eggs and avocado both need more salt than you think to really come alive.
• Whole grain bread: Toasting it adds texture and keeps the sandwich from getting soggy if you are packing it to go.
• Baby spinach or lettuce: A layer of greens adds crunch and freshness, plus it acts as a barrier between the bread and the filling.
• Medium tomato: Optional, but a few slices add juiciness and a pop of acidity that complements the creamy salad.

Instructions

Boil and cool the eggs:

Place the eggs in a saucepan, cover them with cold water by about an inch, and bring to a rolling boil. Once boiling, cover the pot, remove it from heat, and let the eggs sit for exactly 10 minutes, then transfer them to an ice bath to stop the cooking and make peeling easier.

Prepare the avocado base:

In a large bowl, mash the avocado with the Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until smooth and creamy. You can leave it a little chunky if you prefer more texture.

Mix 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, salt, and black pepper. Stir just until combined, you do not want to mash the eggs too much.

Assemble the sandwiches:

Lay out your bread slices and place a few leaves of spinach or lettuce on half of them, followed by tomato slices if you are using them. Spoon the avocado egg salad generously over the greens, then top with the remaining bread slices.

Serve or store:

Serve the sandwiches right away for the best texture, or wrap them tightly in parchment or plastic wrap and refrigerate for up to 4 hours. If making ahead, consider packing the salad separately and assembling just before eating to keep the bread from getting soggy.

Save

One afternoon I made this for my sister who was going through a rough week, and she sat at my kitchen table eating it slowly, not saying much. When she finished, she looked up and said it tasted like comfort, which is maybe the best compliment I have ever gotten for something I cooked. Food has a way of saying things we cannot put into words. This sandwich does that for me now, it is simple care in edible form.

Make Ahead Tips

You can hard boil the eggs up to three days in advance and store them unpeeled in the fridge, they will stay fresher that way. The avocado mixture is best made the day you plan to eat it, but if you press plastic wrap directly onto the surface and refrigerate it, it will hold for about 24 hours without browning too much. I have also packed the salad in a small container and brought the bread and greens separately, then assembled everything at lunchtime for the freshest possible bite. If you are meal prepping, consider making a double batch of the egg salad and using it in lettuce wraps or on crackers throughout the week.

Serving Suggestions

This sandwich pairs beautifully with a handful of kettle chips or a simple side salad dressed with olive oil and vinegar. I have also served it alongside a cup of tomato soup when the weather turns cool, and the combination feels both nostalgic and fresh. For a lighter meal, skip the bread entirely and serve the avocado egg salad over mixed greens as a composed salad, maybe with a few cherry tomatoes and cucumber slices. It also works well as a filling for pita pockets or stuffed into a hollowed out tomato for a fun presentation at a brunch table.

Variations and Swaps

If you want to add more flavor, try stirring in a pinch of smoked paprika, some fresh dill, or even a few capers for a briny kick. You can swap the Greek yogurt for sour cream or omit the mayonnaise entirely if you are watching calories, though the texture will be slightly less rich. For a vegan version, replace the eggs with mashed chickpeas and use a plant based yogurt, it will not taste exactly the same but it is surprisingly satisfying. Gluten free bread works perfectly here, and you could also use a large lettuce leaf as a wrap for a low carb option.

• Add a sprinkle of everything bagel seasoning on top of the salad before closing the sandwich for extra flavor.
• Mix in some diced celery or red bell pepper for crunch and color.
• Try it on a toasted English muffin or croissant for a richer, more indulgent version.

Save

This sandwich has become my answer to the question of what to make when I want something nourishing but do not have the energy for a big production. It reminds me that good food does not have to be complicated, just thoughtful and made with ingredients you actually enjoy eating.

Recipe FAQs

→ How do I keep the eggs from turning green around the yolk?

Transfer the boiled eggs to an ice bath immediately after cooking to stop the cooking process. This prevents the chemical reaction that causes the greenish ring and ensures perfectly cooked eggs with creamy yolks.

→ Can I make this sandwich ahead of time?

You can prepare the avocado egg salad filling up to 4 hours in advance and store it covered in the refrigerator. Assemble sandwiches just before serving to keep the bread from becoming soggy.

→ What's the best way to mash the avocado?

Use a fork or potato masher for a chunky texture, or blend until smooth if you prefer creamier consistency. Mix the avocado with Greek yogurt and lemon juice immediately to prevent browning.

→ Can I substitute the Greek yogurt?

Yes, sour cream works well as a one-to-one substitute, or you can omit it entirely for a lighter version. Mayo alone can be used, but Greek yogurt adds protein and tang with fewer calories.

→ What bread works best for this sandwich?

Whole grain bread is ideal for added fiber and nutrition, but sourdough, multigrain, or gluten-free varieties all work wonderfully. Lightly toasting the bread adds structure and prevents sogginess.

→ How can I add more flavor to the filling?

Try adding smoked paprika, fresh dill, or a dash of hot sauce for extra depth. Fresh herbs like cilantro or parsley, or a sprinkle of everything bagel seasoning can elevate the flavor profile.