Save Pin My neighbor knocked on my door one Saturday morning with a basket of farm eggs and an avocado that was exactly ripe. She was moving and didn't want them to go to waste. I stood in my kitchen staring at them, stomach growling, and this sandwich just happened. No recipe, no plan, just instinct and hunger. It's been my go-to lunch ever since.
I made these sandwiches for a small birthday lunch last spring, and my friend who claims she hates egg salad ate two of them. She kept asking what was different, and I realized it was the avocado smoothing everything out and the Greek yogurt giving it tang without heaviness. That day I learned that sometimes the best compliment is watching someone forget their own food rules.
Ingredients
- 6 large eggs: The foundation of this whole thing, and boiling them properly means no gray ring around the yolk and easy peeling.
- 1 ripe avocado: It should yield to gentle pressure but not feel mushy, and it replaces most of the mayo while adding buttery richness.
- 2 tablespoons plain Greek yogurt: This adds protein and tang, and it keeps the salad from feeling too rich or heavy on your stomach.
- 1 tablespoon mayonnaise (optional): A little goes a long way for classic creaminess, but you can skip it entirely if you want something lighter.
- 1 tablespoon fresh lemon juice: Freshly squeezed is best, it keeps the avocado from browning and brightens the whole salad.
- 1 teaspoon Dijon mustard: Just enough to add depth without making it taste like a deli sandwich.
- 1 tablespoon chopped fresh chives or green onions: The mild onion flavor makes every bite more interesting without overpowering the eggs.
- Salt and black pepper: Season to your taste, but don't skip the pepper, it makes everything pop.
- 8 slices whole grain bread: Toasting it adds texture and keeps the sandwich from getting soggy if you're making it ahead.
- 1 cup baby spinach or lettuce leaves: Adds crunch and freshness, plus a little green never hurt anyone.
- 1 medium tomato, sliced (optional): I like it for juiciness, but leave it off if you're packing this for later.
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 boil. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10 minutes. Transfer them immediately to an ice bath so they stop cooking and peel easily.
- Make the avocado base:
- In a large bowl, mash the avocado with the Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until it's smooth and creamy. You can leave it a little chunky if you like texture.
- Fold in the eggs and seasonings:
- Chop the cooled, peeled eggs into bite-sized pieces and gently fold them into the avocado mixture along with the chives or green onions. Season with salt and black pepper, tasting as you go.
- Prep the bread and greens:
- Lay out your bread slices and place spinach or lettuce on half of them. Add tomato slices now if you're using them.
- Assemble the sandwiches:
- Spoon the avocado egg salad evenly over the greens, then top with the remaining bread slices. Press down gently so everything holds together.
- Serve or store:
- Eat right away for the best texture, or wrap tightly and refrigerate for up to 4 hours. The avocado stays surprisingly green thanks to the lemon juice.
Save Pin I brought these sandwiches on a hiking trip once, wrapped in parchment and tucked into a cooler. We ate them on a flat rock overlooking a valley, and my friend said it tasted better than anything we'd eaten at a restaurant that week. I think it was the fresh air, but maybe it was also the fact that good food doesn't need to be complicated.
Customizing Your Sandwich
You can add a pinch of smoked paprika to the avocado mixture for a subtle smoky flavor, or stir in fresh dill if you want something herbaceous and bright. I've also used sour cream instead of Greek yogurt when that's what I had, and it worked perfectly. If you want it even lighter, skip the mayo entirely and add an extra tablespoon of yogurt.
Storing and Packing
This egg salad holds up well in the fridge for a day or two, but I don't recommend assembling the sandwiches more than a few hours ahead. If you're packing lunch, keep the salad separate and assemble it right before you eat. The lemon juice does a good job keeping the avocado from browning, but it's not magic, so don't push it past 24 hours.
Serving Suggestions
I love this sandwich with a handful of kettle chips on the side and maybe some pickles for crunch. It's also great served open-faced on toast with a fried egg on top if you're feeling extra. On hot days, I'll skip the bread entirely and serve the avocado egg salad over a big green salad with cherry tomatoes and cucumbers.
- Serve with sweet potato chips or veggie sticks for a lighter side.
- Pair it with iced tea or lemonade on a warm afternoon.
- Make it gluten-free by using your favorite gluten-free bread.
Save Pin This sandwich has gotten me through busy weeks, lazy Sundays, and more picnics than I can count. I hope it becomes one of those easy, reliable recipes you reach for when you want something satisfying without any fuss.
Recipe FAQs
- → Can I prepare this sandwich ahead of time?
Yes, you can assemble the avocado egg salad mixture and store it in an airtight container for up to 4 hours. Assemble the sandwiches just before serving to prevent the bread from becoming soggy.
- → What's the best way to hard-boil eggs?
Bring a pot of cold water to a boil with eggs inside, then remove from heat and cover. Let them sit for 10 minutes before transferring to an ice bath. This method ensures creamy yolks and easy peeling.
- → Can I make this dairy-free?
Absolutely. Omit the Greek yogurt and mayonnaise, or replace Greek yogurt with a dairy-free alternative like coconut yogurt. The avocado provides enough creaminess on its own.
- → How do I prevent the avocado from browning?
The lemon juice in the mixture helps prevent oxidation. Keep the avocado salad covered until ready to serve, and assemble sandwiches close to eating time for best results.
- → What bread works best for this sandwich?
Whole grain bread provides great texture and nutrition, but you can use any bread you prefer. Toasting the bread helps prevent sogginess and adds a pleasant crunch.
- → Can I add protein boosters to make it more filling?
Yes, consider adding crispy bacon, smoked salmon, or chickpea crumbles for extra protein. Fresh herbs like dill or cilantro also complement the avocado and egg flavors beautifully.