Pin My neighbor handed me a bag of avocados over the fence one Saturday morning, far too many for guacamole alone. I had a carton of eggs in the fridge and a craving for something quick but filling. What started as a kitchen experiment turned into my favorite lunch reset, a creamy, bright alternative to the usual mayo-heavy egg salad I grew up with. The lemon juice and Greek yogurt made everything taste lighter, almost springlike. I've been making it ever since.
I made this for a book club meeting once, slicing the sandwiches into quarters and arranging them on a wooden board. Everyone kept asking what made the egg salad taste so fresh, and I realized it was the lemon and chives doing all the work. One friend, who usually skipped anything with mayo, went back for seconds. That felt like a small victory, proof that simple tweaks can win over even the skeptics.
Ingredients
- 6 large eggs: The protein backbone of the salad, boiled just until the yolks are creamy and never chalky or green-edged.
- 1 ripe avocado: Look for one that yields gently to pressure, it should mash easily but not be brown or mushy inside.
- 2 tablespoons plain Greek yogurt: This adds tang and creaminess without the heaviness of traditional mayo, and it sneaks in extra protein.
- 1 tablespoon mayonnaise: Optional, but it rounds out the richness if you like a more classic egg salad feel.
- 1 tablespoon fresh lemon juice: Brightens everything and keeps the avocado from turning brown too quickly.
- 1 teaspoon Dijon mustard: A little sharpness that wakes up the whole mixture without screaming mustard.
- 1 tablespoon chopped fresh chives or green onions: The fresh bite that makes each forkful interesting, not flat.
- Salt and black pepper: Season generously, eggs and avocado both need more salt than you think.
- 8 slices whole grain bread: Toasting adds texture and helps the sandwich hold up under all that creamy filling.
- 1 cup baby spinach or lettuce leaves: A crisp, fresh layer that adds color and a little crunch.
- 1 medium tomato, sliced: Optional, but the juicy burst of tomato in summer is worth the extra step.
Instructions
- Boil the eggs:
- Place the eggs in a saucepan, cover them with cold water, and bring to a rolling boil. Cover the pan, remove it from the heat, and let the eggs sit for 10 minutes before transferring them to an ice bath to stop the cooking and make peeling easier.
- Prepare the avocado base:
- In a large bowl, mash the avocado with Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until smooth and creamy. A fork works fine, but a potato masher gives you more control over the texture.
- Fold in the eggs and seasonings:
- Peel and chop the cooled eggs, then gently fold them into the avocado mixture along with chives or green onions, salt, and pepper. Mix just until combined so the eggs stay in nice chunky pieces.
- Assemble the sandwiches:
- Lay out your bread slices and layer spinach or lettuce on half of them, followed by tomato slices if you're using them. Spoon the avocado egg salad evenly over the greens, then top with the remaining bread slices.
- Serve or store:
- Serve immediately for the freshest taste and texture. If you need to prep ahead, wrap the sandwiches tightly and refrigerate for up to 4 hours, though the avocado may darken slightly.
Pin One afternoon, I packed these sandwiches for a picnic and forgot to bring napkins. We ended up laughing as we tried to eat them without making a mess, avocado smeared on our fingers, the creamy filling oozing out with every bite. It was messy and perfect, and somehow that made the whole meal more memorable. Sometimes the best recipes are the ones that don't ask you to be too polished.
Storing and Reheating
Store the egg salad mixture separately from the bread in an airtight container in the fridge for up to two days. The avocado will darken a bit on the surface, but you can stir it back in or scrape off the top layer. Assemble sandwiches fresh when you're ready to eat so the bread doesn't get soggy. If you're packing lunch, keep the salad in a small container and spread it on toast or crackers right before serving.
Swaps and Variations
Swap Greek yogurt for sour cream if you want a tangier, richer base, or use all mayo if that's what you have on hand. Add a pinch of smoked paprika or fresh dill to the salad for a subtle flavor shift that feels almost gourmet. For a gluten-free version, use your favorite gluten-free bread or serve the salad over crisp lettuce leaves as a wrap. If you're avoiding eggs, mashed chickpeas with a little black salt can mimic the texture and sulfuric note surprisingly well.
Serving Suggestions
This sandwich shines on its own, but a handful of kettle-cooked chips or a simple side salad rounds out the plate nicely. I like to serve it with sliced cucumbers and a sprinkle of sea salt, or a cup of tomato soup if the weather is cool. It also works beautifully cut into quarters for brunch gatherings or potlucks.
- Pair with a crisp white wine or iced herbal tea for a light, refreshing meal.
- Serve alongside pickles or olives for a tangy contrast to the creamy filling.
- Pack it in a bento box with fruit and nuts for a balanced, portable lunch.
Pin This sandwich has become my go-to when I need something nourishing but don't want to think too hard. It feels like a hug in bread form, simple and satisfying every single time.
Recipe Q&A
- → How do I get perfectly boiled eggs for this sandwich?
Bring eggs to a boil in cold water, then remove from heat and let stand covered for 10 minutes. Transfer immediately to an ice bath to stop cooking, then peel and chop. This method yields creamy, fully cooked yolks without that gray-green ring.
- → Can I make this ahead of time?
Yes, prepare the avocado egg salad mixture and store it covered in the refrigerator for up to 4 hours. Assemble sandwiches just before serving to prevent bread from becoming soggy. Toast the bread if you prefer extra structure.
- → What are good substitutes for Greek yogurt?
Sour cream works as a direct replacement for Greek yogurt. For a lighter version, omit mayonnaise entirely and use only Greek yogurt or sour cream. Cottage cheese blended smooth also provides a creamy base with extra protein.
- → How can I add more flavor to this sandwich?
Stir in smoked paprika, fresh dill, or tarragon for depth. Add crispy bacon bits for smoky richness, or layer in sliced cucumber for freshness. A pinch of garlic powder enhances the overall flavor profile beautifully.
- → Is this sandwich suitable for meal prep?
Prepare the egg salad mixture separately and store in an airtight container for up to 4 days. Keep bread, greens, and tomato separate until assembly. This approach prevents bread sogginess and maintains freshness throughout the week.
- → What bread works best for this sandwich?
Whole grain bread provides nutty flavor and sturdy texture. Sourdough adds tanginess, while gluten-free bread accommodates dietary restrictions. Toasting bread creates a slight crunch that contrasts nicely with the creamy filling.