Avocado Egg Salad Sandwich (Print)

A creamy blend of hard-boiled eggs, ripe avocado, and Greek yogurt on toasted whole grain bread with fresh greens.

# Components:

→ 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

# Method:

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.
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 breaking down the avocado pieces.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato if desired. Spoon avocado egg salad evenly over the greens.
05 - Top each sandwich with remaining bread slices. Serve immediately or wrap and refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • It uses avocado to replace most of the mayo, so you get all the creaminess with more nutrients and less guilt.
  • The egg salad comes together in one bowl with no fussy steps, perfect for busy mornings or quick lunches.
  • It tastes bright and fresh thanks to the lemon and chives, not heavy or overly rich like traditional egg salad.
  • You can make the filling ahead and assemble sandwiches throughout the week without any sogginess.
02 -
  • Always start your eggs in cold water and time them precisely, overcooked eggs get a gray ring around the yolk and a sulfuric smell that ruins the salad.
  • Mash the avocado immediately after cutting and mix in the lemon juice first to slow browning, even a few minutes of air exposure can start the oxidation process.
  • Pat your tomato slices dry with a paper towel before adding them, otherwise their juice will make the bread soggy within an hour.
  • Season the egg salad more than you think you need to, both eggs and avocado are mild and absorb a lot of salt before they taste properly seasoned.
03 -
  • Add a tiny pinch of smoked paprika or cayenne to the avocado mixture for a hint of warmth that makes people ask what your secret ingredient is.
  • If your avocado is slightly underripe, microwave it for 10 seconds to soften it just enough to mash, but watch closely so it doesn't cook.
  • Use a potato masher instead of a fork for a smoother, creamier base with less effort, especially if you're making a double batch.
  • Keep a lemon half in the fridge and squeeze a little extra juice over leftover filling before storing, it buys you a few more hours of bright green color.
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