Avocado Egg Salad Sandwich (Printable Version)

Fresh, creamy sandwich with hard-boiled eggs, ripe avocado, and Greek yogurt on whole grain bread. Quick, healthy, and satisfying.

# 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 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

# Step-by-Step:

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. Mix until well combined without overmixing.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by tomato slices if using. Spoon avocado egg salad evenly over the greens.
05 - Top each salad-filled slice with remaining bread slices. Cut diagonally if desired and serve immediately, or wrap tightly and refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • It comes together in under half an hour and tastes like you actually tried.
  • The avocado makes it creamy without loading up on mayo, so it feels lighter but still satisfying.
  • You can make the egg salad ahead and assemble sandwiches right before lunch or pack them to go.
  • It is endlessly flexible, so you can add herbs, spices, or swap the greens without a second thought.
02 -
  • Do not skip the ice bath after boiling, or the eggs will keep cooking and end up with that gray-green ring around the yolk.
  • Mash the avocado well before adding the eggs so the mixture stays creamy and the avocado does not clump.
  • If you are making this ahead, keep the egg salad separate from the bread until right before serving to avoid sogginess.
03 -
  • Use a fork to mash the avocado instead of a blender so the texture stays a little chunky and interesting.
  • Season the egg salad more than you think you need to, because cold dulls flavor and it will taste bland straight from the fridge.
  • If you do not have Greek yogurt, sour cream works just as well and adds a nice tang.
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