Avocado Egg Salad Sandwich (Printable Version)

A fresh, creamy sandwich combining boiled eggs, ripe avocado, and Greek yogurt with bright lemon flavors. Ready in 25 minutes.

# 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 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 mixing bowl, mash the ripe 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. Blend until well combined without overmixing.
04 - Lay out the bread slices. Distribute spinach or lettuce evenly on half of the slices, followed by tomato slices if desired.
05 - Spoon the avocado egg salad mixture evenly over the greens on each slice, then cap with remaining bread slices.
06 - Serve immediately, or wrap tightly and refrigerate for up to 4 hours before serving.

# Expert Advice:

01 -
  • The avocado replaces most of the mayo, so you get all that richness without the heaviness that usually comes with egg salad.
  • It comes together in about the time it takes to listen to a few songs, which means you can make it even when you're starving.
  • The lemon juice and Dijon add just enough brightness that every bite feels fresh instead of flat.
  • You can make it ahead and pack it for lunch without worrying it'll get soggy if you assemble it at the last minute.
02 -
  • Don't skip the ice bath after boiling the eggs, because it makes peeling them about a hundred times easier and stops that weird gray ring from forming around the yolk.
  • Taste the salad before you assemble the sandwiches, because once it's on the bread, it's too late to fix the seasoning.
  • If you're making this ahead, keep the salad and the bread separate until you're ready to eat, or the bread will turn into a soggy disappointment.
03 -
  • Use a fork to mash the avocado instead of a food processor, because you want it creamy but still with a little texture, not baby food smooth.
  • Add the lemon juice to the avocado right away to slow down browning, especially if you're making this ahead or it's going to sit for a bit.
  • If your avocado isn't quite ripe, let it sit on the counter for a day or two, because an under ripe one will never mash into that creamy, dreamy texture you need.
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