Avocado Egg Salad Sandwich (Printable)

Fresh sandwich combining creamy egg salad with ripe avocado, Greek yogurt, and a hint of lemon for a nutritious lunch.

# What You’ll 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:

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, then peel and chop.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth.
03 - Gently fold in the chopped eggs, chives, salt, and black pepper. Mix until well combined.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato if desired.
05 - Spoon avocado egg salad evenly over the greens, then top with remaining bread slices.
06 - Serve immediately, or wrap and refrigerate for up to 4 hours.

# Expert Hints:

01 -
  • It tastes indulgent but keeps you light on your feet, no midday slump in sight.
  • The avocado does double duty as both binder and flavor boost, so you barely need any mayo.
  • You can make the filling ahead and assemble sandwiches in under two minutes when hunger strikes.
  • It's the kind of meal that works just as well for a quiet solo lunch as it does for a casual gathering.
02 -
  • Don't skip the ice bath after boiling the eggs, it stops the cooking instantly and makes peeling so much easier.
  • Use a ripe but not overripe avocado, if it's too soft, the salad can turn soupy and lose its structure.
  • Taste the mixture before assembling and adjust the salt, lemon, or mustard to your preference, it should be bold enough to stand up to the bread.
03 -
  • If you're sensitive to raw onion, soak the chopped green onions in cold water for a few minutes to mellow their bite.
  • For a vegan version, swap the eggs for mashed chickpeas and use a plant-based yogurt, it's surprisingly delicious.
  • Toast the bread lightly even if you usually don't, it adds just enough structure to keep the creamy filling from soaking through.
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