Avocado Egg Salad Sandwich (Printable)

Creamy avocado and egg salad layered on whole grain bread with fresh greens and tomato. Light, healthy, and satisfying.

# 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

# How-To Steps:

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 eggs to an ice bath to cool, then peel and chop.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth.
03 - Gently fold in the chopped eggs, chives or green onions, salt, and black pepper. Mix until well combined.
04 - Lay out the bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato if desired.
05 - Spoon the avocado egg salad evenly over the greens, then top with the remaining bread slices.
06 - Serve immediately, or wrap and refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • It turns ordinary egg salad into something lighter and more exciting without any fancy ingredients.
  • The avocado adds creaminess and healthy fats, so you barely need any mayo at all.
  • It comes together in about 15 minutes once the eggs are cooked, making it perfect for busy lunch breaks.
  • The lemon juice keeps everything tasting fresh and bright, even if you make it the night before.
02 -
  • Do not skip the ice bath after boiling the eggs, it makes peeling them so much easier and stops that gray ring from forming around the yolk.
  • Use the lemon juice right away after mashing the avocado, waiting even a few minutes can let oxidation start and the salad will turn brown faster.
  • If your avocado is not quite ripe, this recipe will not work well, the texture will be grainy instead of creamy.
03 -
  • Press the back of your fork into the avocado instead of using a potato masher, it gives you more control over the texture and prevents overmixing.
  • Season the egg salad more than you think you need to, avocado and eggs both absorb a lot of salt and can taste flat without enough.
  • Toast your bread even if you are eating the sandwich right away, the slight crunch makes every bite more satisfying.
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