Pin It I was standing at the counter one Sunday morning, staring at a carton of eggs and a too-ripe avocado, when I realized I had exactly fifteen minutes before I needed to leave. No time for anything fancy, but I was starving. I mashed the avocado into some Greek yogurt, folded in chopped hard-boiled eggs, and piled it onto toast with a handful of spinach. That sandwich became my go-to whenever I needed something filling, fresh, and fast.
I brought these sandwiches to a picnic once, worried they would seem too simple next to all the fancy salads and grilled things. But people kept asking for the recipe, especially after they saw how easy it was to make. One friend even texted me later that week saying she had been making it every Monday for meal prep. Sometimes the simplest things are the ones that stick.
Ingredients
- 6 large eggs: The protein base of the salad, boiled just until the yolks are set but still creamy, not chalky or gray around the edges.
- 1 ripe avocado: This is what makes the salad creamy and rich without needing a lot of mayo, so make sure it is soft but not brown inside.
- 2 tablespoons plain Greek yogurt: Adds tang and creaminess while keeping things light, and it helps the avocado stretch further.
- 1 tablespoon mayonnaise (optional): A little goes a long way if you want that classic egg salad richness, but you can skip it entirely.
- 1 tablespoon fresh lemon juice: Brightens everything up and keeps the avocado from turning brown too quickly.
- 1 teaspoon Dijon mustard: Gives a subtle sharpness that balances the creaminess without overpowering the eggs.
- 1 tablespoon chopped fresh chives or green onions: A mild onion flavor that adds a pop of color and freshness to every bite.
- Salt and black pepper, to taste: Essential for bringing out all the flavors, so do not be shy with the seasoning.
- 8 slices whole grain bread, toasted if desired: Sturdy enough to hold the salad without getting soggy, and toasting adds a nice crunch.
- 1 cup baby spinach or lettuce leaves: Adds a fresh, crisp layer that contrasts with the creamy filling.
- 1 medium tomato, sliced (optional): A juicy, bright addition that makes the sandwich feel more complete, especially in summer.
Instructions
- Boil and Cool the Eggs:
- Place the eggs in a saucepan, cover them with cold water, and bring to a boil. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10 minutes, then transfer them to an ice bath to stop the cooking and make peeling easier.
- Make the Creamy Base:
- In a large bowl, mash the avocado with the Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until smooth and creamy. This is your flavorful binder, so taste it and adjust the lemon or mustard to your liking.
- Fold in the Eggs and Seasonings:
- Gently fold in the chopped eggs, chives or green onions, salt, and black pepper, mixing just until everything is combined. Be careful not to overmix or the eggs will turn mushy.
- Assemble the Sandwiches:
- Lay out the bread slices and place spinach or lettuce on half of them, followed by tomato slices if using. Spoon the avocado egg salad evenly over the greens, then top with the remaining bread slices.
- Serve or Store:
- Serve immediately for the best texture, or wrap tightly and refrigerate for up to 4 hours if you are packing lunch. The avocado will start to brown after that, so eat them the same day.
Pin It One afternoon, my neighbor stopped by just as I was making these for lunch, and I offered her half of mine. She took one bite and said it tasted like something you would order at a cafe, not make in your own kitchen. That is when I realized how much a simple recipe can feel special when the ingredients are fresh and the flavors are balanced. It is just eggs and avocado, but it feels like more.
How to Get the Perfect Hard-Boiled Eggs
The trick is not to overthink it. Bring the water to a full boil, cover the pot, and pull it off the heat immediately. Let the eggs sit in the hot water for exactly 10 minutes, then shock them in ice water. This method gives you tender whites and creamy yolks every single time, with no guessing and no gray rings. I used to boil eggs for way too long, and they always came out rubbery and sad.
Making It Your Own
This recipe is a blank canvas. I have added smoked paprika, fresh dill, chopped celery, even a pinch of cayenne when I wanted a little heat. You can swap the spinach for arugula, use a bagel instead of bread, or pile it onto a bed of greens for a low-carb lunch. The avocado base stays creamy no matter what you throw in, so trust your instincts and use what you have on hand.
Storing and Packing for Lunch
If you are meal prepping, keep the egg salad in an airtight container in the fridge and assemble the sandwiches right before you eat. The salad stays fresh for up to two days, though the avocado will darken a bit even with the lemon juice. I like to pack the salad, bread, and greens separately, then build the sandwich at my desk so everything stays crisp and fresh.
- Press plastic wrap directly onto the surface of the salad to keep air out and slow browning.
- Toast the bread lightly even if you are eating it later, it holds up better against moisture.
- Add tomato slices at the last minute so they do not make the bread soggy.
Pin It This sandwich has become one of those recipes I make without thinking, the kind that feels effortless but never boring. I hope it becomes that for you too.
Recipe FAQs
- → Can I prepare this sandwich ahead of time?
Yes, you can assemble and wrap the sandwiches up to 4 hours in advance. Keep them refrigerated until ready to eat. For best results, store the avocado egg salad separately and assemble just before serving to prevent the bread from becoming soggy.
- → How do I hard-boil eggs perfectly?
Place eggs in cold water, bring to a boil, then cover and remove from heat. Let stand for 10 minutes, then transfer to an ice bath to cool completely. This method ensures creamy yolks and easy peeling every time.
- → Can I make this dairy-free?
Yes, simply omit the Greek yogurt and mayonnaise, or substitute with dairy-free alternatives like vegan sour cream or coconut cream. The mashed avocado provides excellent creaminess on its own.
- → What greens work best for this sandwich?
Baby spinach and crisp lettuce are excellent choices. You can also use arugula for a peppery bite, romaine for crunch, or mixed greens for variety. Choose what you prefer for texture and flavor.
- → How do I prevent the avocado from browning?
Toss the mashed avocado with lemon juice immediately after mashing, as the citric acid prevents oxidation. If preparing ahead, press plastic wrap directly onto the surface of the salad to minimize air exposure.
- → What are good flavor variations to try?
Add smoked paprika for depth, fresh dill for herbaceous notes, or a pinch of cumin for warmth. Crispy bacon bits, sliced red onion, or a touch of sriracha can also elevate the flavor profile while maintaining the fresh, creamy base.