Avocado Egg Salad Sandwich

I was standing at the counter one Saturday morning, staring at a carton of eggs and a lonely avocado that had finally ripened. My usual egg salad felt too heavy, and I wanted something that tasted bright and alive without much fuss. I mashed the avocado into Greek yogurt, folded in chopped hard-boiled eggs, and took a bite on toast. It was creamy, tangy, and somehow felt like exactly what I needed.

I started making these sandwiches for my sister when she'd come over for lunch, and she'd always ask if there was a secret ingredient. There wasn't, just ripe avocado and a good squeeze of lemon. One afternoon she told me it reminded her of spring, even though it was the middle of winter. I think that's when I realized this recipe had become more than just a quick fix.

Ingredients

• 6 large eggs: The backbone of the salad, boiled until the yolks are just set and creamy, not chalky or gray.
• 1 ripe avocado: It should give slightly when you press it, not rock-hard or mushy, because that's what makes the salad smooth and rich.
• 2 tablespoons plain Greek yogurt: This adds tang and creaminess without weighing things down the way heavy mayo does.
• 1 tablespoon mayonnaise (optional): A little bit rounds out the richness, but you can leave it out entirely if you want something lighter.
• 1 tablespoon fresh lemon juice: Brightens everything and keeps the avocado from browning too fast.
• 1 teaspoon Dijon mustard: Adds a subtle sharpness that makes the flavors come alive.
• 1 tablespoon chopped fresh chives or green onions: A gentle onion flavor that doesn't overpower, just lifts.
• Salt and black pepper: Essential for bringing out all the other flavors, taste as you go.
• 8 slices whole grain bread: Toasting it adds texture and keeps the sandwich from getting soggy.
• 1 cup baby spinach or lettuce leaves: Adds a fresh, crisp layer that balances the creamy filling.
• 1 medium tomato, sliced: Optional, but the juicy acidity is a nice contrast if you have a good tomato on hand.

Instructions

Boil and Cool the Eggs:

Place the eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let them sit for 10 minutes, then transfer to an ice bath to stop the cooking and make peeling easier.

Mash the Avocado Base:

In a large bowl, mash the avocado with Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until smooth and creamy. A fork or potato masher works perfectly here.

Fold in the Eggs and Seasonings:

Peel and chop the cooled eggs, then gently fold them into the avocado mixture along with chives or green onions, salt, and black pepper. Mix until everything is evenly coated but still has some texture.

Assemble the Sandwiches:

Lay out the bread slices and place spinach or lettuce on half of them, then add tomato slices if you like. Spoon the avocado egg salad generously over the greens and top with the remaining bread.

Serve or Store:

Serve right away for the freshest taste, or wrap tightly and refrigerate for up to 4 hours. The flavors meld nicely if you let it sit a bit.

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One morning I packed these sandwiches for a picnic, and by the time we sat down under the trees, the bread had softened just enough and the flavors had deepened. My friend said it tasted like something from a cafe, and I didn't tell her how simple it actually was. That day, this sandwich stopped being just lunch and became something I was proud to share.

Storing and Making Ahead

You can make the avocado egg salad a few hours ahead and keep it in an airtight container in the fridge, but don't assemble the sandwiches until you're ready to eat. The lemon juice helps slow down browning, but avocado will always darken a little over time. If you're planning to take these somewhere, pack the salad and bread separately and put them together right before serving.

Customizing the Flavor

I've added a pinch of smoked paprika when I wanted a subtle smokiness, and fresh dill when I had some in the fridge that needed using. You can also swap the Greek yogurt for sour cream or leave out the mayo entirely if you want something even lighter. Some days I toast the bread until it's golden and crunchy, other days I leave it soft, it all depends on the mood.

Serving Suggestions

These sandwiches are perfect with a handful of potato chips on the side or a simple green salad dressed with olive oil and vinegar. I've also served the avocado egg salad on its own over mixed greens for a low-carb lunch. If you're feeding a crowd, set out the salad, bread, greens, and toppings and let everyone build their own.

• Serve with pickles or olives for a briny contrast.
• Pair with fresh fruit like apple slices or grapes for a light, balanced meal.
• Try it on a croissant or bagel if you want something a little more indulgent.

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This sandwich has become my answer to the question of what to make when I want something nourishing but don't want to spend an hour in the kitchen. It's simple, bright, and always feels like a small victory.

Recipe Questions & Answers

→ How do I ensure perfectly cooked eggs for the salad?

Bring eggs to a boil, then remove from heat and let stand covered for 10 minutes. Transfer immediately to an ice bath to stop the cooking process. This method prevents the grey-green ring around the yolk and ensures creamy, tender eggs ideal for salad.

→ Can I make this ahead of time?

Yes, you can prepare the avocado egg salad mixture and store it in an airtight container for up to 4 hours. However, assemble the sandwich just before serving to prevent the bread from becoming soggy. The salad itself tastes better when made fresh.

→ What are good substitutes for Greek yogurt?

You can replace Greek yogurt with sour cream for a tangier flavor, or omit it entirely for a lighter version. Cottage cheese or cashew cream also work well as dairy-free alternatives while maintaining creaminess.

→ How do I prevent the bread from getting soggy?

Toast the bread lightly to create a protective barrier. Layer the greens directly on the bread before adding the egg salad, as the lettuce acts as a moisture barrier. Serve immediately or wrap tightly for transport.

→ Can I customize the flavor profile?

Absolutely. Add smoked paprika for depth, fresh dill for herbaceousness, or a pinch of cayenne for heat. You can also experiment with different mustards or add crispy bacon for a smoky element. Adjust lemon juice to your taste preference.

→ Is this suitable for meal prep?

Yes, boil and chop the eggs, prepare the avocado mixture, and store components separately in containers. Assemble sandwiches fresh each day for the best texture and taste. This approach keeps everything fresh throughout the week.