Avocado Egg Salad Sandwich

My neighbor handed me a bag of avocados one Saturday morning, claiming they'd all ripen at once and she couldn't keep up. I had a carton of eggs already boiled for meal prep, and instead of my usual plain egg salad, I mashed one of those avocados right into the bowl. The creaminess replaced most of the mayo I'd normally use, and the color alone made me excited to eat lunch. That first bite, with the lemon cutting through the richness, turned a simple sandwich into something I actually looked forward to making again.

I started packing these for my partner's work lunches, and he'd text me photos of his coworkers eyeing his sandwich enviously. One of them asked if I ran a catering business, which made me laugh because it's truly just chopped eggs and mashed avocado. But there's something about the pale green filling against dark bread and bright spinach that makes it look like it came from a cafe. It became our Sunday ritual to boil a batch of eggs and prep enough filling for the week ahead.

Ingredients

• Large eggs: The foundation of the salad, boiled until the yolks are just set but still creamy, never chalky or gray edged.
• Ripe avocado: Look for one that yields gently to pressure, it should mash smoothly without chunks and lend natural creaminess and healthy fats.
• Plain Greek yogurt: Adds tang and protein while keeping the salad light, I use full fat for the best texture.
• Mayonnaise: Optional but adds a familiar richness, you can skip it entirely if you want the avocado to shine alone.
• Fresh lemon juice: Keeps the avocado from browning and brightens every bite, always use fresh squeezed not bottled.
• Dijon mustard: A small spoonful adds subtle sharpness and depth without making the salad taste mustardy.
• Fresh chives or green onions: Finely chopped, they add a mild onion flavor and tiny green flecks that look lovely in the mix.
• Salt and black pepper: Season generously, eggs and avocado both need more salt than you think to taste vibrant.
• Whole grain bread: Toasting it lightly adds structure and prevents sogginess, plus the nutty flavor complements the creamy filling.
• Baby spinach or lettuce leaves: A layer of greens adds crunch and freshness, and it keeps the filling from soaking into the bread.
• Medium tomato: Sliced thin and patted dry, it's optional but adds juicy acidity that plays well with the richness.

Instructions

Boil and cool the eggs:

Place the eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil over high heat. Cover the pan, remove it from the heat, and let the eggs sit for exactly 10 minutes, then transfer them to an ice bath to stop the cooking and make peeling easier.

Mash the avocado base:

In a large bowl, combine the avocado, Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard, then mash with a fork until smooth and creamy. A few small avocado chunks are fine and add nice texture.

Fold in the eggs and seasonings:

Peel and chop the cooled eggs into small pieces, then gently fold them into the avocado mixture along with the chives or green onions, salt, and black pepper. Stir just until everything is evenly coated, being careful not to mash the eggs too much.

Prep the bread and greens:

Lay out your bread slices and toast them lightly if you prefer extra crunch and structure. Layer spinach or lettuce on four slices, followed by tomato slices if using, patted dry with a paper towel.

Assemble the sandwiches:

Spoon the avocado egg salad evenly over the greens on each slice, spreading it gently to the edges. Top with the remaining bread slices, press down lightly, and cut in half if desired.

Serve or store:

Enjoy immediately for the freshest flavor and texture, or wrap each sandwich tightly in parchment or plastic wrap and refrigerate for up to four hours. The lemon juice helps keep the avocado from browning during short storage.

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One afternoon I made these sandwiches for a picnic, and my friend who usually turns her nose up at egg salad asked for the recipe halfway through her first half. She couldn't believe it was the same dish her mom used to make, and I realized the avocado and lemon had modernized something that felt stuck in the past. Now she texts me every time she makes it, usually with a photo and a note about what greens or bread she tried. It's become our little club of people who rediscovered egg salad as something vibrant instead of beige.

How to Choose the Right Avocado

The avocado should yield to gentle thumb pressure without feeling mushy or leaving a dent, and the skin should be dark green to nearly black depending on the variety. If it's rock hard, leave it on the counter for a day or two, and if it's already soft when you buy it, use it that same day. I learned the hard way that an overripe avocado turns brown and bitter in the salad, and an underripe one won't mash smoothly no matter how hard you try. The sweet spot is when it feels like pressing a ripe peach, just yielding enough to know it's ready.

Make Ahead and Storage Tips

You can boil the eggs up to three days ahead and keep them peeled or unpeeled in the fridge, and the filling itself holds for about 24 hours if you press plastic wrap directly onto the surface to prevent browning. I don't recommend assembling the sandwiches more than four hours in advance, even with the lemon juice the avocado will start to darken and the bread can get soft. If you're packing them for lunch, keep the filling separate in a small container and assemble right before eating, or toast the bread and use a layer of greens as a moisture barrier. The flavor actually improves after an hour as the seasonings meld, so making the filling in the morning for a lunchtime sandwich is perfect timing.

Serving Suggestions and Variations

This sandwich is wonderful on its own, but I love serving it with a handful of sweet potato chips or a crisp dill pickle on the side for contrast. You can also skip the bread entirely and serve the egg salad over a big green salad, or stuff it into a pita pocket with extra veggies. For variations, try adding a pinch of smoked paprika for a subtle smoky note, or fold in some fresh dill if you have it on hand.

• Swap the whole grain bread for a croissant or everything bagel for a richer, more indulgent version.
• Add thinly sliced cucumber or radishes for extra crunch and a peppery bite that balances the creaminess.
• Use sour cream instead of Greek yogurt if you want a tangier flavor, or leave out the mayo completely for a lighter, avocado forward salad.

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This sandwich has become my answer to the question of what to make when I want something satisfying but not heavy, and it never feels boring no matter how many times I make it. I hope it finds a regular spot in your lunch rotation too.

Recipe FAQ

→ Can I make the egg salad ahead of time?

Yes, you can prepare the egg salad up to 4 hours in advance and store it in an airtight container in the refrigerator. Assemble the sandwich just before serving to prevent the bread from becoming soggy.

→ What's the best way to hard-boil eggs?

Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes. Transfer immediately to an ice bath to stop cooking and make peeling easier.

→ How can I lighten this sandwich further?

Omit the mayonnaise entirely and increase the Greek yogurt for a lighter version. You can also use leafy greens instead of bread or try lettuce wraps for a low-carb alternative.

→ What substitutions work for dietary restrictions?

For a gluten-free option, use gluten-free bread. Swap Greek yogurt with sour cream for tang, or use dairy-free yogurt. Vegan mayo works as a substitute for traditional mayonnaise.

→ What flavors pair well with this salad?

Fresh dill, smoked paprika, or a pinch of cayenne pepper enhance the flavor profile. Fresh herbs like tarragon or parsley also complement the creamy, tangy salad beautifully.

→ How long does this sandwich stay fresh?

Eat immediately for the best texture, or store wrapped in the refrigerator for up to 4 hours. The bread may soften if the filling sits too long, so assemble just before serving when possible.