Avocado Egg Salad Sandwich (Printable)

Fresh, creamy sandwich combining boiled eggs, ripe avocado, and zesty lemon on whole grain bread for a satisfying lunch.

# Ingredient list:

→ 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 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 into bite-sized pieces.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until reaching a smooth, creamy consistency.
03 - Gently fold in the chopped eggs, chives, salt, and black pepper. Mix until all ingredients are evenly distributed throughout the salad.
04 - Lay out bread slices. Layer spinach or lettuce on half the slices, followed by tomato slices if desired. 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 before serving.

# Expert Suggestions:

01 -
  • It takes less than half an hour and uses ingredients you probably already have on hand.
  • The avocado replaces most of the mayo, so you get all the creaminess without the heaviness.
  • It holds up well in the fridge, making it perfect for packed lunches or midday snacking.
  • The lemon juice keeps everything tasting fresh and prevents the avocado from browning too quickly.
02 -
  • Don't skip the ice bath after boiling, it stops the eggs from overcooking and makes peeling so much easier.
  • Mash the avocado while it's still slightly firm, if it's too ripe it turns into baby food and loses its structure.
  • Taste the filling before assembling and adjust the salt, eggs absorb seasoning differently depending on how they're cooked.
  • If you're meal prepping, store the filling separately from the bread to keep everything fresh and crisp.
03 -
  • Press the finished sandwich gently with your palm before slicing to help the layers stick together and make cutting cleaner.
  • If your avocado isn't quite ripe, microwave it for 10 seconds to soften it just enough to mash.
  • Use a serrated knife to cut the sandwiches, it glides through without squishing the filling out the sides.
  • For a vegan version, swap the eggs for mashed chickpeas and use dairy free yogurt, the texture stays surprisingly close.
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