Avocado Egg Salad Sandwich (Print View)

Fresh and creamy sandwich with avocado, hard-boiled eggs, and Greek yogurt on whole grain bread. Light, healthy, and ready in 25 minutes.

# Components:

→ 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, toasted if desired
10 - 1 cup baby spinach or lettuce leaves
11 - 1 medium tomato, sliced

# Method:

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 into bite-sized pieces.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.
03 - Gently fold in the chopped eggs, chives or green onions, salt, and black pepper. Mix until well combined without crushing the avocado chunks.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by tomato slices if using. Spoon avocado egg salad evenly over the greens.
05 - Top with remaining bread slices to form complete sandwiches. Cut diagonally if desired.
06 - Serve immediately, or wrap in parchment paper and refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • The avocado adds creaminess without drowning the eggs in mayo, so it feels lighter but still satisfying.
  • It comes together in under half an hour, perfect for when you need lunch ready fast.
  • Leftovers actually taste better after a few hours in the fridge as the flavors marry.
  • You can pile it on toast, stuff it in a pita, or eat it straight from the bowl with crackers.
02 -
  • Don't skip the ice bath after boiling, it's the only way to get eggs that peel cleanly without taking half the white with the shell.
  • Mash the avocado while it's slightly firmer than you'd want for guacamole, it'll soften as you mix and won't turn to soup.
  • Taste the salad before assembling, eggs are bland and need more salt than you expect, especially with the yogurt.
03 -
  • Use day-old eggs for hard boiling, they peel far more easily than the freshest ones from the carton.
  • If your avocado is too firm, microwave it for 10 seconds to soften it just enough for mashing.
  • Add the lemon juice to the avocado first before anything else, it locks in the color and flavor immediately.
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