Save I was rushing between errands one afternoon, stomach growling, when I spotted a lonely avocado on the counter and a carton of eggs in the fridge. What started as a quick fix turned into something I craved every week. The creaminess of mashed avocado mixed with tangy Greek yogurt and chunks of soft-boiled egg created this light, satisfying filling that never felt heavy. I made it again the next day, this time on toasted whole grain bread with crisp spinach, and realized I'd stumbled onto my new favorite lunch.
The first time I packed this sandwich for a picnic, my friend took one bite and immediately asked for the recipe. We were sitting on a blanket under a tree, and she kept saying how fresh it tasted compared to the usual heavy sandwiches we'd bring. That lemon juice really brightens everything, cutting through the richness and making it feel like something you'd order at a cafe. Now every time we meet up, she asks if I brought the green egg salad, as she calls it.
Ingredients
- Large eggs: The star protein here, boiled just until the yolks are set but still tender, not chalky or gray around the edges.
- Ripe avocado: Look for one that yields slightly to pressure, it should mash easily and bring that creamy, buttery base that replaces most of the mayo.
- Plain Greek yogurt: Adds tang and protein while keeping the salad light, thick yogurt works best so it doesnt get watery.
- Mayonnaise: Optional, but a tablespoon gives extra richness if you want that classic creamy egg salad feel.
- Fresh lemon juice: Brightens everything and keeps the avocado from browning too quickly, use freshly squeezed for the best flavor.
- Dijon mustard: A teaspoon adds a subtle sharpness that balances the creamy elements without overpowering.
- Fresh chives or green onions: Chopped fine, they bring a mild oniony bite and a pop of color throughout the salad.
- Salt and black pepper: Season to taste, the salt especially helps bring out the avocado and egg flavors.
- Whole grain bread: Toasted or soft, it adds nutty flavor and holds up well under the creamy filling.
- Baby spinach or lettuce: Adds crunch and freshness, I prefer spinach for the slight earthiness it brings.
- Medium tomato: Sliced thin, its optional but adds juicy acidity that contrasts nicely with the rich filling.
Instructions
- Boil and cool the eggs:
- Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let them sit for 10 minutes, then plunge into an ice bath to stop the cooking and make peeling easier.
- Mash the avocado base:
- In a large bowl, mash the avocado with Greek yogurt, mayo if using, lemon juice, and Dijon mustard until smooth and creamy. A fork or potato masher works perfectly here.
- Fold in the eggs and seasonings:
- Chop the peeled eggs into bite sized pieces and gently fold them into the avocado mixture along with chives, salt, and pepper. Mix until everything is evenly coated but still has texture.
- Prep the bread and greens:
- Lay out your bread slices and layer spinach or lettuce on half of them, adding tomato slices if you like. This creates a barrier so the bread doesnt get soggy.
- Assemble and serve:
- Spoon the avocado egg salad generously over the greens, top with remaining bread slices, and serve right away. If making ahead, wrap tightly and refrigerate for up to 4 hours.
Save One Sunday morning, I made a double batch and brought it to a brunch potluck. My cousin, who usually avoids anything with avocado, hesitantly tried half a sandwich and came back for a full one. She said it didnt taste like avocado toast or guacamole, just really good egg salad that happened to be healthier. That was the moment I realized this recipe had crossover appeal, it won over even the skeptics.
Make Ahead Tips
You can boil the eggs up to three days in advance and keep them peeled in the fridge in a covered container with a damp paper towel. The avocado mixture is best made the day you plan to eat it, but if you press plastic wrap directly onto the surface, it will stay green for a few extra hours. Assemble sandwiches right before serving to avoid soggy bread, or pack the filling separately and build them on the spot.
Serving Suggestions
This sandwich pairs beautifully with a handful of kettle cooked potato chips or a light cucumber salad on the side. I love serving it with sliced bell peppers and hummus for a colorful, balanced plate. For something heartier, add a cup of tomato soup or a handful of roasted sweet potato wedges. Its also great on its own for a quick, protein packed lunch that keeps you full without feeling weighed down.
Variations and Swaps
If youre not a fan of Greek yogurt, sour cream works just as well for tanginess, or you can go all mayo for a richer, classic style. Swap the chives for fresh dill or parsley if thats what you have on hand, both add great flavor. For a spicy kick, mix in a pinch of smoked paprika or a dash of hot sauce. You can also serve this in a wrap, on crackers, or stuffed into a pita pocket for variety.
- Try it on toasted sourdough or a croissant for a more indulgent version.
- Add finely diced celery or red onion for extra crunch and bite.
- Use gluten free bread or lettuce wraps to make it gluten free or low carb.
Save This sandwich has become my go to whenever I want something nourishing that doesnt take forever to make. Its proof that simple, fresh ingredients can turn into something you look forward to eating every single time.
Recipe FAQs
- → How should I store this sandwich?
Wrap the assembled sandwich tightly in plastic wrap or foil and refrigerate for up to 4 hours. For longer storage, keep components separate and assemble just before serving to maintain bread texture.
- → Can I make the egg salad ahead of time?
Yes, prepare the avocado egg salad mixture up to 2 hours in advance and store it in an airtight container in the refrigerator. Assemble sandwiches shortly before eating to prevent the bread from becoming soggy.
- → What are good alternatives to Greek yogurt?
Sour cream, regular yogurt, or cottage cheese work well as substitutes. For a lighter version, you can omit the yogurt entirely and use just mayonnaise, or replace mayonnaise with more Greek yogurt for a lower-fat option.
- → How do I prevent the bread from getting soggy?
Toast the bread lightly to create a barrier against moisture. Layer the greens directly on the bread before adding the egg salad, as this creates an additional protective layer between the filling and bread.
- → What vegetables work best in this sandwich?
Baby spinach, arugula, or crisp lettuce provide excellent greens. Sliced tomato, cucumber, red onion, or roasted red peppers add great texture and flavor. Avoid overly watery vegetables that can make the sandwich soggy.
- → Is this suitable for meal prep?
Absolutely. Hard-boil the eggs and prepare the avocado salad mixture up to 2 days ahead. Store components separately and assemble fresh sandwiches each day for optimal texture and taste throughout the week.