Avocado Egg Salad Sandwich (Printable)

Fresh, creamy sandwich with egg salad, ripe avocado, lemon juice, and crisp greens. Healthy vegetarian lunch made in just 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

# How To Make It:

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.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and well combined.
03 - Gently fold in the chopped eggs, chives or green onions, salt, and black pepper. Mix until well combined without overmixing.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato if desired.
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.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling energized, not weighed down by heavy mayo.
  • You can pull it together in under half an hour with ingredients you probably already have.
  • The avocado adds a silky richness that makes every bite feel a little luxurious.
  • It holds up beautifully if you need to pack lunch ahead or feed a crowd without stress.
02 -
  • Don't skip the ice bath after boiling, it makes peeling the eggs so much easier and prevents that gray ring around the yolk.
  • Taste the mixture before assembling the sandwiches, avocado and eggs absorb seasoning quickly so you may need more salt than expected.
  • If your avocado isn't quite ripe, it won't mash smoothly and the salad will taste flat and chunky in the wrong way.
03 -
  • Press the back of a fork gently into the eggs instead of chopping them with a knife for a more rustic, tender texture.
  • Add the lemon juice right before serving if you're prepping ahead, it keeps the avocado brighter for longer.
  • Toast the bread even if you don't think you need to, it makes all the difference in holding up under the creamy salad.
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