Save My coworker brought these to a potluck lunch last spring, and I watched everyone go back for seconds. The combination sounded odd at first, mashing avocado into egg salad, but one bite made it clear why the platter emptied so fast. I asked for the recipe on the spot, scribbling notes on a napkin while she laughed and told me she'd invented it to use up a too-ripe avocado. Now I make it every other week, sometimes just for myself on a quiet Saturday.
I first made this for my sister when she visited in July, skeptical she'd like anything with Greek yogurt instead of straight mayo. She took one bite, raised an eyebrow, and asked if I had more bread. We ended up sitting on the porch eating sandwiches and laughing about how recipes we resist often become the ones we crave. She texts me photos now whenever she makes her own version.
Ingredients
- Large eggs: Six eggs give you the right balance of protein and texture, and boiling them with the lid-on, heat-off method prevents that gray ring around the yolk.
- Ripe avocado: One is plenty to add richness without turning the salad green mush, just make sure it gives slightly when you press the skin.
- Plain Greek yogurt: Two tablespoons bring tang and creaminess, and I've learned the full-fat kind makes a noticeable difference in flavor.
- Mayonnaise: Optional but one tablespoon smooths everything out, especially if your avocado is on the firmer side.
- Fresh lemon juice: A tablespoon brightens the whole mix and keeps the avocado from browning too quickly.
- Dijon mustard: Just a teaspoon adds a subtle sharpness that wakes up the creamy base.
- Fresh chives or green onions: A tablespoon chopped fine gives little bursts of flavor in every bite.
- Salt and black pepper: Season to taste, and don't skimp, the eggs need more than you think.
- Whole grain bread: Eight slices toasted or soft, the nuttiness pairs perfectly with the salad.
- Baby spinach or lettuce: A cup of greens adds crunch and makes each sandwich feel more complete.
- Medium tomato: Sliced thin and optional, but the juicy acidity cuts through the richness nicely.
Instructions
- Boil and cool the eggs:
- Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let them sit for 10 minutes, then transfer to 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, mayonnaise if using, lemon juice, and Dijon mustard until smooth but with a few small chunks for texture. This creamy blend is the heart of the salad.
- 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 black pepper. Mix just until combined so the eggs stay in nice pieces.
- Prep the bread and greens:
- Lay out your bread slices and place spinach or lettuce on half of them, adding tomato slices if you like. The greens create a barrier that keeps the bread from getting soggy.
- Assemble and serve:
- Spoon the avocado egg salad evenly over the greens, top with the remaining bread slices, and serve right away. If you need to wait, wrap them and refrigerate for up to four hours.
Save One morning I made this for breakfast sandwiches instead of lunch, toasting the bread until it was crispy and adding a few dashes of hot sauce. My husband walked into the kitchen, took one look, and said it smelled like a diner but tasted like something fancy. That's when I realized this recipe lives comfortably in both worlds, quick enough for a weekday but good enough to serve company.
How to Store and Keep It Fresh
The egg salad itself keeps well in an airtight container for up to two days, though the avocado may darken slightly even with the lemon juice. I press plastic wrap directly onto the surface before sealing the lid, which helps. Assemble sandwiches right before eating, or pack the salad and bread separately if you're bringing lunch to work.
Flavor Variations to Try
I've stirred in a pinch of smoked paprika when I want a hint of smokiness, and fresh dill instead of chives when I'm feeling summery. A spoonful of pickle relish or a few capers add briny pops that cut the richness. My neighbor swears by adding a dash of curry powder, which sounds strange but works surprisingly well.
Serving Suggestions and Pairings
These sandwiches shine alongside a handful of kettle chips or a simple green salad with vinaigrette. I've also served the egg salad on crackers as an appetizer before dinner, or stuffed into halved mini bell peppers for a low-carb option. A cold glass of iced tea or sparkling water with lemon feels just right on a warm afternoon.
- Serve open-faced on thick-cut sourdough for a more substantial meal.
- Pack extra salad in a small container for dipping veggie sticks at lunch.
- Toast the bread and let it cool slightly so the salad doesn't slide off when you bite.
Save This sandwich has become my go-to whenever I need something that feels nourishing without a lot of fuss. It's proof that the best recipes often come from happy accidents and a willingness to try something a little different.
Recipe FAQ
- → Can I prepare this sandwich ahead of time?
Yes, you can assemble the salad mixture and store it separately from the bread for up to 4 hours in the refrigerator. Assemble the sandwich just before serving to keep the bread from getting soggy.
- → What's the best way to cook eggs for this salad?
Bring eggs to a boil in cold water, then remove from heat and let them sit covered for 10 minutes. Transfer immediately to an ice bath to stop the cooking process and make peeling easier. This method prevents that gray-green ring around the yolk.
- → Can I make this dairy-free?
Yes, simply replace Greek yogurt with a dairy-free alternative like cashew cream or coconut yogurt, and skip the mayonnaise. The avocado provides plenty of creaminess on its own, so the salad will remain rich and satisfying.
- → What vegetables work well in place of spinach?
You can use lettuce, arugula, mixed greens, or watercress. Each adds a different flavor profile—arugula brings peppery notes while mixed greens offer variety. Choose whatever fresh greens you have available.
- → How do I prevent the avocado from browning?
Coat the avocado with lemon juice immediately after mashing, as the citric acid slows oxidation. If preparing ahead, press plastic wrap directly onto the surface of the salad mixture to minimize air exposure.
- → Is this suitable for meal prep?
The salad mixture keeps well for 3-4 hours refrigerated, but assemble with bread just before eating for the best texture. Keep components separate and combine when ready to serve for optimal freshness.