Avocado Egg Salad Sandwich (Printable)

Fresh, creamy sandwich with avocado-based egg salad, Greek yogurt, lemon, and greens on whole grain bread.

# What You'll 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

# Directions:

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 avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.
03 - Gently fold the chopped eggs, chives, salt, and black pepper into the avocado mixture until well incorporated without breaking up the avocado pieces.
04 - Lay out all bread slices. Toast if desired. Place spinach or lettuce on half the slices, followed by tomato slices if using.
05 - Spoon the avocado egg salad evenly over the greens on prepared bread slices, then top each with a remaining bread slice.
06 - Serve immediately while fresh, or wrap tightly and refrigerate for up to 4 hours before serving.

# Expert Suggestions:

01 -
  • It transforms ordinary egg salad into something fresh and vibrant without losing any of the comfort.
  • The avocado adds creaminess and healthy fats while keeping the texture soft and spreadable.
  • It comes together in under half an hour and tastes better than anything you'd grab at a cafe.
02 -
  • Don't skip the ice bath after boiling, it makes peeling the eggs so much easier and prevents that gray green ring around the yolk.
  • Use a ripe but firm avocado, if it's too soft the salad will turn mushy and lose its texture.
  • Add the lemon juice right away to keep the avocado from browning, especially if you're making this ahead.
03 -
  • Toast the bread lightly even if you're packing the sandwiches, it adds structure and prevents the filling from soaking through.
  • Mash the avocado with a fork instead of a blender to keep some texture and prevent it from turning too smooth or pasty.
  • Taste the egg salad before assembling and adjust the salt, pepper, and lemon juice, it should be bright and well seasoned on its own.
Return