Save I was standing at the counter one Saturday morning, staring at a carton of eggs and a lonely avocado, when I realized I had nothing planned for lunch. My usual egg salad felt too heavy, but I craved something creamy and filling. That's when I grabbed the avocado, mashed it with some yogurt, and folded in chopped hard-boiled eggs. The result was so bright and satisfying that it became my go-to whenever I need something quick but special.
The first time I packed these sandwiches for a picnic, my friend took one bite and asked if I'd added something fancy. I laughed because it was just eggs, avocado, and a squeeze of lemon. But that's the magic of this recipe: simple ingredients that come together in a way that feels thoughtful. Now I make it whenever I want to impress without stressing.
Ingredients
- Large eggs: The foundation of the salad, boiled until the yolks are just set so they stay creamy when chopped and mixed in.
- Ripe avocado: It replaces most of the mayo and adds a silky richness that makes every bite feel luxurious without being heavy.
- Plain Greek yogurt: Brings tang and creaminess while keeping the salad light, and it helps bind everything together beautifully.
- Mayonnaise: Optional but worth it if you want that classic egg salad richness, just a tablespoon adds depth without overpowering the avocado.
- Fresh lemon juice: Brightens the whole dish and keeps the avocado from turning brown, plus it cuts through the richness perfectly.
- Dijon mustard: Adds a subtle sharpness that wakes up the flavors without making the salad taste mustardy.
- Fresh chives or green onions: A little bite and color that makes the salad feel garden-fresh and alive.
- Salt and black pepper: Essential for bringing out the natural flavors of the eggs and avocado, taste as you go.
- Whole grain bread: Toasted or soft, it adds hearty texture and makes the sandwich feel complete and satisfying.
- Baby spinach or lettuce leaves: Provides a crisp, fresh layer that contrasts beautifully with the creamy salad.
- Medium tomato: Optional, but sliced tomato adds juicy acidity that balances the richness of the filling.
Instructions
- Boil the eggs:
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover the pan, remove from heat, and let stand for 10 minutes, then transfer to an ice bath to cool before peeling and chopping.
- Prepare the avocado base:
- In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy. This becomes the luxurious binder for the salad.
- Combine the salad:
- Gently fold in the chopped eggs, chives or green onions, salt, and black pepper. Mix until everything is well combined but the eggs still have some texture.
- Build the sandwiches:
- Lay out the bread slices and place spinach or lettuce on half of them, followed by sliced tomato if you're using it. Spoon the avocado egg salad evenly over the greens, then top with the remaining bread slices.
- Serve or store:
- Serve immediately for the freshest taste, or wrap tightly and refrigerate for up to 4 hours if you need to make them ahead.
Save One afternoon, I made these sandwiches for my sister who was having a rough week. She sat at my kitchen table, took a bite, and said it tasted like care. I hadn't thought of it that way, but she was right. Sometimes the best comfort comes from something simple, made with attention.
How to Keep It Fresh
If you're making the salad ahead, wait to assemble the sandwiches until you're ready to eat. The avocado mixture holds up well in the fridge for a few hours thanks to the lemon juice, but the bread can get soggy if it sits too long. I like to pack the salad in a container and bring the bread and greens separately when I'm taking lunch on the go.
Ways to Make It Your Own
I've added crumbled bacon for a smoky twist, and once I stirred in a pinch of smoked paprika that made the whole thing taste like summer. Fresh dill works beautifully if you have it, and swapping the Greek yogurt for sour cream makes it tangier. If you want it even lighter, skip the mayo entirely and add an extra squeeze of lemon.
Serving Suggestions
These sandwiches are perfect on their own, but I love serving them with a handful of crispy kettle chips or a simple cucumber salad on the side. If you're hosting brunch, cut them into halves or quarters and arrange them on a platter with fresh fruit. They disappear fast.
- Pair with a cold iced tea or sparkling water with lemon for a refreshing lunch.
- Serve alongside a light soup like gazpacho or chilled cucumber dill for a complete meal.
- Toast the bread for extra crunch, it makes the creamy filling even more satisfying.
Save This sandwich has become one of those recipes I make without thinking, the kind that feels like a small act of kindness to myself. I hope it brings you the same easy joy it's brought me.
Recipe FAQ
- → Can I prepare this sandwich ahead of time?
Yes, you can assemble the sandwiches and wrap them tightly. Store in the refrigerator for up to 4 hours. For best texture, toast the bread just before serving if making ahead.
- → What can I use instead of Greek yogurt?
Sour cream works well as a substitute with similar creaminess. You can also omit it entirely and use just mayonnaise for a lighter version, or try mashed cottage cheese for added protein.
- → How do I know when the eggs are perfectly hard-boiled?
Boil eggs for exactly 10 minutes, then immediately transfer to an ice bath. This prevents the gray-green ring around the yolk and ensures a creamy, tender result.
- → Can I add more vegetables to this sandwich?
Absolutely. Cucumber slices, bell peppers, radishes, or sprouts all pair beautifully. Add them alongside the spinach and tomato for extra crunch and nutrition.
- → Is this sandwich suitable for meal prep?
The avocado salad mixture can be made 2-3 hours ahead and stored separately from bread. This prevents sogginess and lets you assemble fresh sandwiches when ready to eat.
- → What bread works best for this sandwich?
Whole grain bread provides great texture and nutrition. Sourdough, rye, or multigrain varieties also complement the creamy filling well. Toast lightly for better structure.