Avocado Egg Salad Sandwich

I was standing in front of my fridge on a Tuesday afternoon, staring at a carton of eggs and a lone avocado that was perfectly ripe. I had promised myself a real lunch instead of another handful of crackers eaten over the sink. That's when I remembered an old coworker who used to bring egg salad that somehow tasted lighter and brighter than anything I'd made before. She swapped out half the mayo for mashed avocado and a squeeze of lemon, and suddenly egg salad felt less like a church potluck relic and more like something I actually craved.

The first time I packed this for a picnic, my friend accused me of ordering it from some fancy cafe and pretending I made it. The bright green flecks of chive against the creamy yellow filling just looked too pretty to be homemade, she said. I loved that moment because it reminded me that simple food, when made with care and a little creativity, can surprise people in the best way.

Ingredients

• 6 large eggs: The foundation of this salad, boiled just right so the yolks are creamy, not chalky or green edged, which happens when you overcook them.
• 1 ripe avocado: It should yield gently when you press it but not feel mushy, that perfect window makes all the difference in texture and flavor.
• 2 tablespoons plain Greek yogurt: This adds tang and creaminess without the heaviness of mayo alone, plus a little protein boost that makes lunch feel more substantial.
• 1 tablespoon mayonnaise (optional): I like adding just a touch for that classic egg salad richness, but you can skip it entirely if you want to keep things extra light.
• 1 tablespoon fresh lemon juice: Brightens everything and keeps the avocado from browning too quickly, a small squeeze that does a lot of work.
• 1 teaspoon Dijon mustard: Adds a subtle sharpness and complexity that makes the whole salad taste more intentional, not just mashed ingredients.
• 1 tablespoon chopped fresh chives or green onions: The fresh bite and color wake up every spoonful, I've used both and they each bring their own personality.
• Salt and black pepper: Always taste before you assemble the sandwiches because underseasoned egg salad is a sad, flat experience.
• 8 slices whole grain bread: Toasting is optional but recommended, it adds structure and a nutty flavor that holds up to the creamy filling.
• 1 cup baby spinach or lettuce leaves: A layer of greens adds freshness and a little crunch, plus it keeps the bread from getting soggy too fast.
• 1 medium tomato, sliced: Optional but wonderful in summer when tomatoes are sweet and juicy, just pat them dry so they don't make everything wet.

Instructions

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Boil and Cool the Eggs:

Place the eggs in a saucepan, cover them with cold water by about an inch, then bring to a rolling boil. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for exactly 10 minutes before transferring them to an ice bath. This method gives you tender yolks and whites that peel like a dream.

Mash the Avocado Base:

In a large bowl, mash the avocado with Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until the mixture is smooth and creamy with just a few small lumps for texture. This becomes the binding sauce that coats every piece of egg beautifully.

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 chives or green onions, salt, and black pepper. Mix just until combined so the eggs stay in chunks instead of turning into mush.

Prep the Bread and Greens:

Lay out your bread slices and layer spinach or lettuce on four of them, then add tomato slices if you're using them. The greens act as a barrier that keeps the egg salad from soaking into the bread too fast.

Assemble and Serve:

Spoon the avocado egg salad generously over the greens, then top each sandwich with the remaining bread slices. Serve right away for the best texture, or wrap tightly and refrigerate for up to four hours if you're meal prepping.

Save

One morning I made these sandwiches for a brunch with neighbors, and someone's five year old, who claimed to hate avocado and eggs separately, ate two halves without realizing what was in them. Her mom just looked at me and mouthed thank you, and I felt like I'd won some kind of secret culinary lottery. It's those small victories, the quiet moments when food brings people together without fuss or fanfare, that remind me why I love cooking simple things well.

Storing and Meal Prep

I've learned that the egg salad itself keeps better than the assembled sandwich, so if you're planning ahead, store the filling in an airtight container and build your sandwiches fresh. The avocado will darken slightly even with lemon juice, but pressing plastic wrap directly onto the surface helps slow that down. When I pack these for lunch, I bring the components separately and assemble right before eating, which keeps the bread from getting soggy and everything tasting just made.

Customizing the Flavor

This recipe is forgiving and loves a little improvisation depending on what's in your fridge or what mood you're in. I've stirred in fresh dill when I wanted something brighter, added a pinch of smoked paprika for warmth, and even folded in finely diced celery for crunch. Sometimes I use sourdough instead of whole grain, or swap the spinach for arugula when I want a peppery bite. The base recipe is your starting point, but the variations are endless and always rewarding.

Serving Suggestions

These sandwiches are perfect on their own, but I like to serve them with a handful of kettle cooked chips, a simple side salad, or sliced cucumbers sprinkled with salt and vinegar. In warmer months, I'll cut them into quarters and serve them as part of a platter with fresh fruit and pickles for an easy, no cook lunch spread. They're also excellent tucked into pita pockets or served open faced on toast with extra greens piled on top.

• Pair with sweet potato chips or baked veggie straws for a satisfying crunch.
• Serve alongside a cold soup like gazpacho or cucumber yogurt for a light, refreshing meal.
• Cut into small squares and serve as tea sandwiches for a casual gathering or picnic.

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Save

This sandwich has become my go to whenever I need something nourishing that doesn't require much thought or effort, and it never disappoints. I hope it finds a regular spot in your kitchen, too, because some of the best meals are the ones that feel like a quiet gift you give yourself in the middle of an ordinary day.

Questions & Answers

→ How far in advance can I prepare the egg salad?

You can prepare the egg salad up to 4 hours ahead and keep it refrigerated in an airtight container. However, it's best to assemble the sandwich just before serving to prevent the bread from becoming soggy.

→ Can I use mayonnaise instead of Greek yogurt?

Yes, you can replace Greek yogurt entirely with mayonnaise if you prefer a richer taste. For a lighter version, use only Greek yogurt and skip the mayo altogether, or mix both in equal parts.

→ What bread works best for this sandwich?

Whole grain, sourdough, or multigrain bread provides great structure and nutrition. You can also use gluten-free bread as an alternative, or lightly toast any bread to prevent sogginess from the creamy filling.

→ How do I prevent the avocado from browning?

Toss the mashed avocado with fresh lemon juice immediately after mashing, as the acidity slows oxidation. If preparing ahead, press plastic wrap directly onto the surface of the salad before refrigerating.

→ Are there good flavor variations to try?

Try adding smoked paprika, fresh dill, or a pinch of cayenne pepper to the salad base. You can also include crispy bacon, roasted red peppers, or cucumber slices for extra texture and flavor.

→ How do I make perfectly soft-boiled eggs for this?

For hard-boiled eggs, boil for 10 minutes as directed. If you prefer softer yolks, reduce cooking time to 7-8 minutes. Always place hot eggs in an ice bath immediately to stop the cooking process and ensure easy peeling.