Avocado Egg Salad Sandwich (Printable)

Fresh and creamy sandwich with egg salad, ripe avocado, and lemon. A healthy, satisfying lunch made in 25 minutes.

# Ingredient list:

→ 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

# Step-by-Step Guide:

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 completely, then peel and chop into bite-sized pieces.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.
03 - Gently fold in the chopped eggs, chives or green onions, salt, and black pepper. Mix until well combined without overmixing.
04 - Lay out 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 on each slice, then top with remaining bread slices.
06 - Serve immediately, or wrap and refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • The avocado makes the egg salad creamy without drowning it in mayo, so you actually taste the eggs.
  • It comes together in the time it takes to boil eggs, and you probably have everything already.
  • It holds up for hours without getting soggy, which means you can pack it for work or a picnic.
  • The lemon juice keeps the avocado bright green and adds a little zing that wakes up every bite.
02 -
  • Don't skip the ice bath after boiling, it stops the eggs from overcooking and makes peeling them so much easier.
  • Mash the avocado well before adding the eggs, or you'll end up with uneven chunks and a less creamy salad.
  • If you're making this ahead, wait to add the tomato until just before serving so the bread doesn't get soggy.
03 -
  • Use eggs that are at least a week old, they peel so much easier than super fresh ones.
  • Taste the avocado mixture before you add the eggs so you can adjust the lemon, salt, and mustard to your liking.
  • If you toast the bread, let it cool for a minute before assembling so the heat doesn't wilt the greens.
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