Avocado Egg Salad Sandwich (Printable)

Fresh and creamy sandwich filled with egg salad, ripe avocado, lemon juice, and crisp greens on whole grain bread.

# 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

# 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 or green onions, salt, and black pepper. Mix until well combined.
04 - Lay out the bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato.
05 - Spoon the avocado egg salad evenly over the greens, then top with the remaining bread slices.
06 - Serve immediately, or wrap and refrigerate for up to 4 hours.

# Insider Tips:

01 -
  • Its lighter than traditional egg salad but still incredibly creamy and satisfying without the mayo overload.
  • You can throw it together in under half an hour, perfect for meal prep or last minute lunches.
  • The avocado adds healthy fats and a silky texture that makes every bite feel indulgent yet wholesome.
  • It tastes even better the next day when the flavors meld together in the fridge.
02 -
  • Dont skip the ice bath after boiling, it makes peeling so much easier and prevents that grayish ring around the yolk.
  • Use the lemon juice immediately after mashing the avocado to keep it bright green and fresh looking.
  • If the salad feels too thick, add a tiny splash of water or extra yogurt to loosen it up.
03 -
  • Mash the avocado until its mostly smooth but leave a few small chunks for texture, it makes the salad more interesting.
  • Taste and adjust the salt and lemon juice right before assembling, avocado can dull flavors so it often needs a little extra.
  • Toast the bread lightly even if you prefer soft sandwiches, it adds structure and prevents sogginess when the filling sits.
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