Avocado Egg Salad Sandwich (Print Version)

Fresh, creamy sandwich combining boiled eggs, ripe avocado, and Greek yogurt with a hint of lemon for a healthy lunch.

# 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

# How-To Steps:

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 to an ice bath to cool completely, then peel and chop into bite-sized pieces.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.
03 - Gently fold the chopped eggs, chives, salt, and black pepper into the avocado mixture until well combined without breaking down the avocado further.
04 - Lay out bread slices and place spinach or lettuce on half of them, followed by tomato slices if desired.
05 - Distribute the avocado egg salad evenly over the greens, then top each with a remaining bread slice.
06 - Serve immediately, or wrap tightly and refrigerate for up to 4 hours before serving.

# Expert Hints:

01 -
  • It turns ordinary egg salad into something lighter and more interesting without any extra effort.
  • The avocado adds richness so you can skip most of the mayo and still get that creamy, satisfying bite.
  • Everything comes together in about 25 minutes, and it actually tastes better than anything you'd grab on the go.
02 -
  • Don't skip the ice bath after boiling the eggs, it makes peeling so much easier and stops that gray ring from forming around the yolk.
  • Use a ripe avocado or the salad won't come together smoothly, and you'll end up with chunks instead of creaminess.
  • Taste the mixture before assembling, because the saltiness of bread and greens can change how much seasoning you need.
03 -
  • If your avocado isn't quite ripe, let it sit in a paper bag with a banana overnight to speed things up.
  • For the creamiest texture, mash the avocado mixture until it's almost completely smooth before adding the eggs.
  • Toast the bread even if you're not a toast person, it keeps the sandwich from getting soggy and adds a satisfying crunch.
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