Avocado Egg Salad Sandwich (Printable Version)

Fresh and creamy sandwich filled with avocado, egg salad, and lemon. A healthy, satisfying vegetarian lunch option.

# 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
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, then peel and chop.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth.
03 - Gently fold in the chopped eggs, chives, salt, and black pepper. Mix until well combined.
04 - Lay out the bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato.
05 - Spoon the avocado egg salad evenly over the greens, then top with the remaining bread slices.
06 - Serve immediately, or wrap and refrigerate for up to 4 hours.

# Expert Tips:

01 -
  • It turns basic pantry staples into something that feels indulgent without the heaviness of traditional egg salad.
  • The avocado adds a silky richness while sneaking in healthy fats and keeping everything moist and flavorful.
  • You can make it in the time it takes to answer three work emails, and it keeps you full for hours.
  • It tastes just as good straight from the fridge the next day, maybe even better once the flavors meld.
02 -
  • Don't skip the ice bath after boiling the eggs, it stops the cooking instantly and makes peeling so much easier without tearing the whites.
  • Use a ripe but firm avocado, if it's too soft the salad turns mushy and loses its structure.
  • Taste and adjust the seasoning after mixing because eggs and avocado both soak up salt, what seems like enough at first might need a little more.
03 -
  • Make a double batch of the egg salad and use leftovers as a dip for crackers or stuffed into hollowed out tomatoes for a low carb snack.
  • If you're sensitive to raw onion, soak your chopped chives or green onions in cold water for a few minutes to mellow the sharpness.
  • Always season in layers, a pinch of salt in the avocado mash and another in the egg mixture ensures every bite is flavorful.
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