Save I was standing at the counter one Sunday morning, staring at a carton of eggs and a lonely avocado that was perfectly ripe for exactly one more day. I had promised myself Id use up what was already in the fridge before grocery shopping, and thats when this sandwich was born. It wasnt planned or fancy, just a hungry moment that turned into something I now make at least twice a month. The creaminess of the avocado with the tender eggs felt like comfort food that didnt weigh me down, and I was hooked from that first bite.
I made these sandwiches for a friend who stopped by unexpectedly one afternoon, and she kept asking what I put in the egg salad to make it taste so fresh. When I told her it was just avocado and a squeeze of lemon, she didnt believe me until I showed her the bowl. We ended up sitting on the porch with our sandwiches and iced tea, and she texted me two days later saying shed already made it twice. That kind of easy sharing is exactly what this recipe is about.
Ingredients
- Large eggs: The foundation of the salad, boiled until the yolks are just set but still creamy, not chalky or green edged.
- Ripe avocado: This is what makes the whole thing work, it needs to be soft enough to mash smoothly but not brown or mushy.
- Plain Greek yogurt: Adds tang and creaminess without the heaviness of straight mayo, plus a little protein boost.
- Mayonnaise: Optional, but a tablespoon gives it that classic egg salad richness if you want it.
- Fresh lemon juice: Brightens everything up and keeps the avocado from turning gray too quickly.
- Dijon mustard: Just a teaspoon brings a subtle sharpness that balances the richness.
- Fresh chives or green onions: A mild oniony bite that doesnt overpower, and the green flecks look pretty too.
- Salt and black pepper: Essential for bringing all the flavors into focus, taste as you go.
- Whole grain bread: Sturdy enough to hold the creamy filling without getting soggy, and toasting it adds a nice crunch.
- Baby spinach or lettuce: A fresh layer that adds color and a little bite.
- Tomato slices: Optional, but they add juiciness and acidity that cuts through the richness.
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 rolling boil. Once boiling, cover the pan, turn off the heat, and let them sit for 10 minutes, then transfer them straight into an ice bath to stop the cooking and make peeling easier.
- Mash the avocado base:
- In a large bowl, mash the avocado with the Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until its smooth and creamy, a few small chunks are fine. This becomes the binder that holds everything together and gives the salad its luscious texture.
- 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 pepper. Stir just until everything is coated, you dont want to mash the eggs into paste.
- Layer the sandwiches:
- Lay out your bread slices and place a handful of spinach or lettuce on half of them, then add tomato slices if youre using them. Spoon the avocado egg salad generously over the greens and top with the remaining bread slices.
- Serve or pack:
- These are best eaten right away while the bread is fresh and the avocado is bright green. If you need to make them ahead, wrap them tightly and refrigerate for up to 4 hours, though the avocado may darken slightly.
Save One morning I packed these sandwiches for a long drive to the coast, wrapped in parchment paper and tucked into a cooler with some fruit and chips. When we stopped at a rest area overlooking the water, I handed one to my partner and watched the surprise on his face after the first bite. He said it tasted like something youd pay twelve dollars for at a cafe, and I just smiled because Id spent maybe three dollars making all four sandwiches. That trip is still one of my favorite food memories, not because the sandwich was fancy, but because it was exactly what we needed in that moment.
How to Store and Pack
If youre making these for meal prep, keep the egg salad in a sealed container in the fridge and assemble the sandwiches right before eating to avoid soggy bread. The egg salad itself stays fresh for about two days, though the avocado will darken a bit even with the lemon juice. For packed lunches, I like to bring the salad in a small container and a baggie of greens and bread separately, then build it right before I eat. It takes thirty seconds and makes all the difference in texture.
Swaps and Variations
Ive made this with mashed chickpeas instead of eggs for vegan friends, and it was surprisingly good, though you lose that rich yolk flavor. You can also swap the Greek yogurt for sour cream or even mashed silken tofu if you want to keep it dairy free. Some people like adding a pinch of smoked paprika or fresh dill to the salad, which gives it a different kind of brightness. If you want crunch, try adding finely diced celery or cucumber, just make sure to pat them dry first so they dont water down the mixture.
Serving Suggestions
This sandwich is filling enough on its own, but I usually serve it with a handful of kettle cooked chips or a simple side salad dressed with olive oil and vinegar. On weekends, Ill cut the sandwiches into quarters and arrange them on a platter with pickles, cherry tomatoes, and some fruit for an easy lunch spread. It also works beautifully as part of a picnic basket, just remember to keep it cool until youre ready to eat.
- Pair it with a cup of tomato soup for a cozy lunch combo.
- Serve alongside sweet potato fries or roasted vegetables for a more substantial meal.
- Pack it with a piece of fruit and some nuts for a balanced on the go lunch.
Save This sandwich has become one of those recipes I reach for when I want something nourishing but dont have the energy for a big production. Its proof that simple ingredients and a little care can turn into something you look forward to eating, no fancy techniques required.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare the avocado egg salad mixture up to 4 hours in advance and store it in the refrigerator. Assemble sandwiches just before serving to prevent bread from becoming soggy.
- → What can I substitute for Greek yogurt?
Sour cream works well as a direct substitute with similar tanginess. For a lighter version, simply omit it and increase lemon juice slightly for moisture and flavor.
- → How do I prevent the avocado from browning?
Toss avocado pieces with lemon juice immediately after cutting, as the acid prevents oxidation. If making ahead, press plastic wrap directly onto the salad surface and refrigerate.
- → Is this sandwich gluten-free?
The filling is naturally gluten-free. Simply use gluten-free bread instead of regular whole grain bread for a complete gluten-free option.
- → What bread works best?
Whole grain, sourdough, or multigrain breads provide hearty flavor and texture. Toast lightly to add crunch and prevent sogginess. Gluten-free or rye bread are great alternatives.
- → Can I add more vegetables?
Absolutely. Cucumber slices, bell peppers, radishes, or sprouts add freshness and crunch. Add them between the greens and filling for best distribution.