Avocado Egg Salad Sandwich (Print Version)

A fresh, creamy sandwich combining egg salad with ripe avocado, Greek yogurt, and bright lemon flavors.

# Components:

→ 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 or green onions
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 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 or green onions, salt, and black pepper into the avocado mixture until well combined.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato. Spoon avocado egg salad evenly over the greens.
05 - Top with remaining bread slices and serve immediately, or wrap and refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • It feels indulgent but stays light, thanks to creamy avocado replacing most of the mayo.
  • You can make it in under half an hour with ingredients you probably already have.
  • It holds up well in the fridge, so you can prep it ahead for busy weekdays.
  • The lemon juice keeps everything tasting fresh and stops the avocado from browning too quickly.
02 -
  • Don't skip the ice bath after boiling the eggs, it stops the cooking instantly and makes peeling so much easier.
  • Mash the avocado while it's still firm but ripe, if it's too mushy it becomes hard to fold in the eggs without turning everything into paste.
  • Taste the salad before assembling the sandwiches, you almost always need more lemon juice or salt than you think.
03 -
  • Use a fork to mash the avocado instead of a blender, it keeps the texture interesting and prevents the salad from becoming too smooth.
  • If your avocado isn't quite ripe, microwave it for 10 seconds to soften it just enough to mash.
  • Add the chives or green onions at the very end so they stay bright and fresh tasting.
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