Avocado Egg Salad Sandwich (Print Version)

Fresh, creamy sandwich with hard-boiled eggs, ripe avocado, and tangy lemon. A healthy, satisfying lunch ready in 25 minutes.

# What You 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 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, then top with remaining bread slices.
06 - Serve immediately, or wrap and refrigerate for up to 4 hours before consuming.

# Expert Tips:

01 -
  • It tastes indulgent but leaves you feeling light and energized, not stuffed.
  • You can make the egg salad ahead and assemble sandwiches in under two minutes when hunger strikes.
  • The avocado replaces most of the mayo, so you get all the creaminess with way more nutrition.
  • Its flexible enough to eat for breakfast, lunch, or even a quick dinner when you dont want to think too hard.
02 -
  • Dont skip the ice bath after boiling the eggs, it makes peeling so much easier and prevents that gray green ring around the yolk.
  • Taste the egg salad before assembling the sandwiches, avocados vary in flavor and you might need more lemon juice or salt than you think.
  • If your avocado isnt quite ripe, the salad will be lumpy and bland, so wait an extra day or use a different recipe.
03 -
  • Use day old bread instead of fresh, it holds up better to the creamy filling and wont get soggy as fast.
  • If youre making a batch for a crowd, set up a sandwich bar with the egg salad, greens, tomatoes, and bread so people can build their own.
  • Add a tiny drizzle of hot sauce or a sprinkle of everything bagel seasoning on top of the egg salad before closing the sandwich for an unexpected flavor boost.
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