Avocado Egg Salad Sandwich (Printable)

A fresh, creamy sandwich with hard-boiled eggs, ripe avocado, and zesty lemon—ready 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
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 completely, 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, salt, and black pepper. Mix until well combined.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato. Spoon avocado egg salad evenly over the greens, then top with remaining bread slices.
05 - Serve immediately, or wrap and refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • The avocado makes the egg salad incredibly creamy without loading it up with mayo, so you get all the richness and none of the heaviness.
  • It comes together in under half an hour, and you can make it ahead and pack it for lunch without any guilt.
  • The lemon juice and Dijon mustard add just enough brightness to wake up your taste buds without overpowering the eggs.
  • It feels indulgent but is packed with protein and healthy fats, so you actually stay full until dinner.
02 -
  • Don't skip the ice bath after boiling the eggs, because it stops the cooking instantly and prevents that rubbery texture and ugly green ring around the yolk.
  • If your avocado isn't quite ripe enough, add an extra tablespoon of Greek yogurt to get the creaminess you need without sacrificing flavor.
  • Taste the salad before assembling the sandwiches because it's much easier to adjust seasoning in the bowl than after it's already on bread.
03 -
  • Press plastic wrap directly onto the surface of the salad before refrigerating to keep the avocado from browning and losing its vibrant green color.
  • Use a fork to mash the avocado instead of a blender so you get a creamy base with a little texture instead of a smooth puree that feels too uniform.
  • If you're taking these sandwiches to work or school, pack the salad separately and assemble right before eating so the bread stays fresh and the greens stay crisp.
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