Save Pin My neighbor showed up at my door one Saturday morning with a bowl of mashed avocado and a carton of eggs, insisting I try her lunch trick. She swore it tasted like the deli sandwich she loved but without the guilt, and honestly, I was skeptical until I took the first bite. The creaminess from the avocado made the whole thing feel indulgent, but the Greek yogurt kept it light enough that I didn't need a nap afterward. I've been making it ever since, sometimes for myself on busy afternoons, sometimes for friends who need convincing that healthy can actually taste this good. It's one of those recipes that feels like a small victory every time.
I made this for a picnic last spring, and my friend who claims to hate egg salad ate two sandwiches before admitting she was wrong. She kept asking what I put in it, convinced there was some secret ingredient, but it was just the avocado doing its creamy magic. We sat on a blanket under a tree, and she told me she'd been avoiding egg salad since childhood because her mom always made it too dry and too mayo heavy. This version changed her mind completely, and now she texts me every few weeks asking if I remember the proportions. It's become our unofficial picnic standard.
Ingredients
- Large eggs: Use the freshest you can find because they peel more easily after boiling, and nobody wants to spend ten minutes picking shell bits off their lunch.
- Ripe avocado: It should give slightly when you press it, not rock hard or mushy brown, because that's the difference between creamy and gritty or slimy and sad.
- Plain Greek yogurt: This adds tang and creaminess without as much fat as mayo, and it also helps the salad hold together without feeling heavy.
- Mayonnaise: Optional, but a tablespoon makes it taste a little more like the classic deli version if you're easing someone into the healthier swap.
- Fresh lemon juice: Keeps the avocado from browning and wakes up all the other flavors so the salad doesn't taste flat.
- Dijon mustard: Just a teaspoon gives it a subtle sharpness that makes you want to take another bite.
- Chopped fresh chives or green onions: A little bite and color that makes the whole thing feel more intentional and less like you just threw stuff together.
- Salt and black pepper: Taste as you go because eggs need more seasoning than you think, and under seasoned egg salad is a tragedy.
- Whole grain bread: Toasting it adds texture and keeps it from getting soggy, plus the nuttiness plays well with the creamy filling.
- Baby spinach or lettuce leaves: A layer of greens adds crunch and a little freshness that balances the richness.
- Medium tomato: Optional, but a few slices add juiciness and a pop of color if you're feeling fancy.
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.
- Mash the avocado base:
- In a large bowl, mash the avocado with the Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until it's smooth and creamy. You want it well blended so every bite has that rich, tangy flavor.
- Fold in the eggs and seasoning:
- Gently fold in the chopped eggs, chives or green onions, salt, and black pepper, mixing until everything is evenly coated. Be gentle so the eggs stay in nice chunks instead of turning into mush.
- Prep the bread and greens:
- Lay out your bread slices and place spinach or lettuce on half of them, followed by sliced tomato if you're using it. This creates a barrier so the salad doesn't soak into the bread right away.
- Assemble the sandwiches:
- Spoon the avocado egg salad evenly over the greens, then top with the remaining bread slices. Press down gently so everything holds together but doesn't squish out the sides.
- Serve or store:
- Serve immediately for the best texture, or wrap tightly and refrigerate for up to 4 hours if you're making it ahead. Just know that the longer it sits, the softer the bread will get.
Save Pin I brought these sandwiches to a work potluck once, and a coworker who usually just eats protein bars told me it was the first time she'd actually enjoyed a work lunch. She said she loved that it felt filling but didn't make her want to nap at her desk, and she asked if I could write down the recipe on a sticky note. I did, and the next week she told me she'd made it three times already. It's funny how something this simple can become someone's new go to, and I still think about that conversation every time I make it.
How to Store and Prep Ahead
You can hard boil the eggs up to three days in advance and keep them in the fridge, which makes throwing this together even faster when you're hungry. The avocado egg salad itself will last about a day in the fridge if you press plastic wrap directly onto the surface to keep it from browning. Just don't assemble the sandwiches until you're ready to eat, because even the sturdiest bread will get soggy if it sits in the fridge with wet filling. If you're packing this for lunch, bring the salad in a container and the bread separately, then assemble it right before you eat.
Flavor Variations to Try
I've added a pinch of smoked paprika when I wanted a little warmth, and it gave the whole thing a subtle smokiness that made it feel more complex. Fresh dill instead of chives works beautifully if you like that brighter, more herbal flavor, and it pairs especially well with the lemon. You can also swap the Greek yogurt for sour cream if you want it a little tangier, or leave out the mayo entirely if you're trying to keep it as light as possible. Sometimes I throw in a handful of chopped celery for crunch, or a dash of hot sauce if I'm in the mood for a kick.
Serving Suggestions
This sandwich is perfect on its own, but I like to serve it with a handful of kettle cooked chips or some sliced cucumbers on the side for extra crunch. It also works really well as an open faced tartine if you want to make it feel a little fancier for brunch, and you can top it with microgreens or a sprinkle of everything bagel seasoning. If you're feeding a crowd, you can cut the sandwiches into halves or quarters and serve them on a platter, which makes them easy to grab and eat while standing around talking.
- Serve with sweet potato fries or a simple side salad for a more filling meal.
- Pack it in a lunchbox with an ice pack and assemble it fresh for the best texture.
- Try it on a croissant or bagel instead of bread if you want to change things up.
Save Pin This sandwich has become my answer to the question of what to make when I want something satisfying but don't want to feel weighed down afterward. It's proof that you don't need a lot of ingredients or time to make something that feels like a real meal, and every time I take a bite, I'm reminded why I keep coming back to it.
Cooking Questions & Answers
- → How do I properly boil and peel eggs for this sandwich?
Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10 minutes. Transfer immediately to an ice bath to stop cooking, then gently peel under cool running water. This method ensures creamy yolks and easy peeling.
- → Can I make this ahead of time?
Yes, assemble the sandwiches and wrap them well, then refrigerate for up to 4 hours. For longer storage, keep the egg salad mixture separately in an airtight container for up to 2 days, then assemble when ready to eat.
- → What are good substitutions for Greek yogurt?
You can use sour cream for a tangier flavor, or omit it entirely for a lighter version using only mayonnaise or lemon juice for moisture. Silken tofu also works for a dairy-free option with similar creaminess.
- → How can I add more flavor to the salad?
Try adding a pinch of smoked paprika, fresh dill, or tarragon for herbaceous depth. Red pepper flakes provide heat, while crispy bacon bits add smokiness. Minced garlic or a dash of hot sauce also enhance the flavor profile.
- → Is this suitable for meal prep?
The egg salad mixture keeps well for up to 2 days in an airtight container. Prepare components separately—boil eggs and make salad ahead—then assemble sandwiches fresh or pack assembled ones for up to 4 hours before eating.
- → What bread works best for this sandwich?
Whole grain, sourdough, or multigrain bread provides hearty texture and nutritional value. Toasting creates a firmer structure that holds the creamy filling without becoming soggy. Gluten-free bread is also suitable if needed.