Save to Pinterest My coworker brought this to a potluck lunch last spring, and I watched everyone go back for seconds. She mentioned swapping mayo for Greek yogurt and mashing in avocado instead of relying on heavy dressing. I tried it that weekend and haven't looked back. It's become my go-to when I need something filling but light enough that I don't feel sluggish by mid-afternoon.
I made a double batch one Sunday and packed these sandwiches for my kids' school lunches. They came home with empty containers and asked if I could make them again. My daughter said her friend wanted the recipe, which made me smile. It's rare to find something this simple that actually gets requested by name.
Ingredients
- 6 large eggs: The heart of the salad, boiled just until the yolks are set but still tender, not chalky or gray.
- 1 ripe avocado: Adds natural creaminess and healthy fats, mash it smooth or leave it a bit chunky depending on your mood.
- 2 tablespoons plain Greek yogurt: Keeps things light and tangy without sacrificing richness, a swap I now prefer over traditional mayo.
- 1 tablespoon mayonnaise (optional): A little goes a long way if you want extra silkiness, but you can skip it entirely.
- 1 tablespoon fresh lemon juice: Brightens everything and keeps the avocado from browning too quickly.
- 1 teaspoon Dijon mustard: Adds a subtle kick that rounds out the flavors without shouting.
- 1 tablespoon chopped fresh chives or green onions: A mild onion flavor that feels fresh and garden-like, not sharp.
- Salt and black pepper: Season to taste, I always add more pepper than I think I need.
- 8 slices whole grain bread: Toasted or soft, your choice, I like the crunch when I toast it lightly.
- 1 cup baby spinach or lettuce leaves: Adds a crisp layer and a bit of green, keeps the sandwich from feeling one-note.
- 1 medium tomato, sliced (optional): I skip this in winter but love it in summer when tomatoes are sweet and juicy.
Instructions
- Boil the Eggs:
- Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover the pan, remove from heat, and let stand for 10 minutes, then transfer to an ice bath to stop the cooking and make peeling easier.
- Prepare the Avocado Base:
- In a large bowl, mash the avocado with Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until smooth or slightly chunky, however you like it. Taste and adjust seasoning as you go.
- Fold in the Eggs:
- 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 tender pieces.
- Assemble the Sandwiches:
- Lay out your bread slices and place spinach or lettuce on half of them, followed by tomato slices if you're using them. Spoon the avocado egg salad evenly over the greens, then top with the remaining bread.
- Serve or Pack:
- Serve right away for the freshest taste, or wrap tightly and refrigerate for up to four hours if you're taking them to go. The lemon juice helps keep the avocado from browning too fast.
Save to Pinterest I brought these to a picnic last summer and watched my friend who's usually skeptical of anything healthy take a bite and pause. She asked what was in it, surprised there wasn't loads of mayo. That moment reminded me how good food doesn't have to feel like a compromise.
Flavor Variations to Try
A pinch of smoked paprika or a handful of fresh dill can shift the whole flavor profile without much effort. I've also added a thin layer of hummus on the bread before assembling, which adds a creamy, garlicky note. If you like heat, a dash of hot sauce or a few sliced jalapeños mixed into the salad works beautifully.
Storing and Meal Prep
The egg salad itself keeps well in an airtight container in the fridge for up to two days, though the avocado will darken slightly even with lemon juice. I've found pressing plastic wrap directly onto the surface helps slow that down. Assemble sandwiches fresh when possible, or pack the salad separately and build them right before eating.
Serving Suggestions
These sandwiches pair well with a handful of chips, a side of fruit, or a simple green salad. I've also served the egg salad in lettuce cups for a lower-carb option, which worked great at a summer barbecue. If you're feeding a crowd, set out the salad with a platter of toasted bread and let everyone build their own.
- Try serving open-faced on toasted sourdough for a lighter, knife and fork option.
- Pair with a chilled cucumber salad or pickles for a refreshing contrast.
- Leftovers make a great topping for a grain bowl with quinoa or brown rice.
Save to Pinterest This sandwich has become one of those recipes I return to again and again, especially when I want something nourishing without a lot of fuss. It reminds me that the best meals don't always need a long ingredient list, just a few good choices and a little care.
Recipe FAQs
- → How do I boil eggs perfectly for this sandwich?
Place eggs in a saucepan covered with cold water, bring to a boil, cover, remove from heat, and let stand for 10 minutes. Transfer to an ice bath to cool completely before peeling and chopping.
- → Can I make this sandwich ahead of time?
Yes, the avocado egg salad can be prepared and refrigerated for up to 4 hours. Assemble the sandwich just before eating to prevent the bread from becoming soggy.
- → What are good substitutes for Greek yogurt?
Sour cream works well as a substitute for Greek yogurt, or omit it entirely along with mayonnaise for a lighter version using mashed avocado as the base.
- → Is this suitable for dietary restrictions?
This vegetarian sandwich works for most diets. Use gluten-free bread for gluten sensitivity. Check labels for allergens if you have egg or dairy allergies, as suitable substitutions may be needed.
- → What bread works best for this sandwich?
Whole grain bread is recommended for added nutrition and texture. You can toast it lightly before assembly, or try multigrain, sourdough, or gluten-free options depending on your preference.
- → How can I customize the flavor?
Add a pinch of smoked paprika, fresh dill, or extra Dijon mustard to the salad. Include crispy bacon, cucumber slices, or radishes for additional texture and flavor variations.