Avocado Egg Salad Sandwich

I was standing at the counter one Thursday morning, staring at a carton of eggs and a lonely avocado, when I realized I'd been making egg salad the same way for years. Too much mayo, not enough brightness. That day, I swapped half the mayo for Greek yogurt, squeezed in some lemon, and folded in creamy avocado instead of more fat. The result was so light and satisfying that I've never gone back to the old version.

I first made this for a picnic with friends who were convinced they didn't like egg salad. I packed the sandwiches in parchment paper, added some cherry tomatoes on the side, and watched them take cautious first bites. By the end of lunch, two of them had asked for the recipe. It turns out that a little lemon and a lot of avocado can change someone's mind about a childhood staple.

Ingredients

• 6 large eggs: The foundation of the salad, boiled just until the yolks are set but still creamy, not chalky or gray.
• 1 ripe avocado: Choose one that yields slightly to pressure but isn't mushy, it should mash smoothly and add richness without overpowering.
• 2 tablespoons plain Greek yogurt: This replaces most of the mayo and brings tang and protein while keeping everything light.
• 1 tablespoon mayonnaise (optional): A small amount adds familiar richness, but you can skip it entirely if you prefer.
• 1 tablespoon fresh lemon juice: Brightens the whole mixture and keeps the avocado from browning too quickly.
• 1 teaspoon Dijon mustard: Adds a subtle kick and depth that balances the creaminess.
• 1 tablespoon chopped fresh chives or green onions: A pop of color and mild onion flavor that feels fresh and garden bright.
• Salt and black pepper: Season generously, the eggs need it and the avocado will soak it up beautifully.
• 8 slices whole grain bread: Toasting it adds structure and a nutty crunch that holds up to the creamy filling.
• 1 cup baby spinach or lettuce leaves: A layer of greens adds texture and a bit of freshness between the bread and the salad.
• 1 medium tomato, sliced (optional): Juicy slices add acidity and a summery note if you have a good ripe one on hand.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Boil and Cool the Eggs:

Place the eggs in a saucepan, cover them with cold water, and bring to a rolling boil. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10 minutes before transferring them to an ice bath to stop the cooking and make peeling easier.

Mash the Avocado Base:

In a large bowl, mash the avocado with Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until the mixture is smooth and creamy. The texture should be soft and spreadable, with just a few small chunks of avocado remaining.

Fold 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 everything is evenly coated, being careful not to mash the eggs too much.

Assemble the Sandwiches:

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

Serve or Store:

Serve the sandwiches immediately for the freshest taste and texture. If you need to pack them, wrap each sandwich tightly in parchment or plastic wrap and refrigerate for up to 4 hours.

Save

One weekend, I packed these sandwiches for a long hike and realized halfway up the trail that I'd forgotten to bring napkins. We ended up eating them straight from the parchment, laughing as bits of egg salad escaped onto our hands. It didn't matter, the combination of creamy filling, crunchy greens, and toasted bread tasted even better outdoors. That day, this sandwich became my go to for any adventure that needed real, satisfying food.

How to Store and Pack

If you're making these sandwiches ahead, assemble them without the tomato to avoid sogginess, and add the tomato slices just before eating. Wrap each sandwich tightly in parchment paper or plastic wrap and store them in the fridge for up to 4 hours. The avocado will stay green thanks to the lemon juice, but the flavor is always best when the sandwiches are fresh. For lunch boxes, pack the egg salad separately and assemble at mealtime for the crispest bread and brightest greens.

Flavor Variations to Try

Once you've made the base recipe a few times, it's easy to change it up depending on what you have or what sounds good. Stir in a pinch of smoked paprika or a few leaves of fresh dill for a more herbal, smoky flavor. Swap the chives for finely chopped celery or red onion if you like more crunch and bite. You can also use sour cream instead of Greek yogurt, or skip the mayo entirely for an even lighter version that still tastes rich and satisfying.

Serving Suggestions and Pairings

These sandwiches are filling enough to stand alone, but they pair beautifully with a handful of kettle cooked potato chips, a simple side salad, or a cup of tomato soup. I've also served the egg salad on its own over mixed greens as a composed salad, or scooped it onto crackers for a quick snack. It's versatile enough for a packed lunch, a casual dinner, or even a brunch spread where everyone can build their own sandwich.

• Serve with crispy sweet potato fries or a handful of pickles for contrast.
• Pair with iced tea, lemonade, or sparkling water with lime.
• Try it open faced on toasted sourdough with extra greens for a lighter presentation.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Save

This sandwich has become my answer to the question of what to make when I want something nourishing, quick, and a little bit special. It's proof that a few good ingredients and a little attention can turn lunch into something you actually look forward to.

Recipe Questions & Answers

→ Can I make this sandwich ahead of time?

Yes, you can prepare the avocado egg salad and store it in an airtight container in the refrigerator for up to 4 hours. Assemble the sandwich just before serving to prevent the bread from becoming soggy.

→ What can I substitute for Greek yogurt?

You can use sour cream, cottage cheese, or additional mayonnaise as substitutes. For a dairy-free option, try vegan mayo or mashed silken tofu mixed with lemon juice.

→ How do I prevent the avocado from browning?

Coat the mashed avocado with fresh lemon juice or lime juice, which prevents oxidation. Store the salad in an airtight container and use it within a few hours for best results.

→ Is this sandwich gluten-free?

The filling is naturally gluten-free, but traditional bread contains gluten. Use certified gluten-free bread to make the entire sandwich gluten-free.

→ What are good topping options?

Try crispy bacon, sliced cucumber, radishes, sprouts, or roasted red peppers. Fresh herbs like dill, cilantro, or basil also complement the creamy avocado filling beautifully.

→ Can I make this without mayonnaise?

Absolutely. The Greek yogurt provides enough creaminess on its own. Omit the mayonnaise for a lighter version, or increase the yogurt slightly for additional moisture.