Avocado Egg Salad Sandwich (Printable)

Creamy avocado meets lightened egg salad with tangy Greek yogurt and fresh lemon on whole grain bread.

# 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 or green onions
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

# Steps:

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 the chopped eggs, chives or green onions, salt, and black pepper into the avocado mixture until well combined without breaking down the eggs further.
04 - Lay out bread slices and distribute spinach or lettuce leaves on half of them. Layer sliced tomato on top of the greens if desired.
05 - Spoon the avocado egg salad evenly over the greens on each slice, then top with remaining bread slices to complete the sandwiches.
06 - Serve immediately while bread is fresh, or wrap tightly and refrigerate for up to 4 hours before serving.

# Expert Tips:

01 -
  • Creamy without feeling heavy, thanks to the avocado and Greek yogurt doing most of the work.
  • Comes together in under half an hour, perfect for meal prep or a quick weekday lunch.
  • Feels indulgent but keeps you energized instead of weighed down.
02 -
  • Don't skip the ice bath after boiling, it makes peeling so much easier and prevents that gray ring around the yolk.
  • Use a ripe avocado that gives slightly when you press it, too hard and it won't mash smoothly, too soft and it can taste off.
  • If you're packing these for later, keep the salad separate from the bread until you're ready to eat so it doesn't get soggy.
03 -
  • Toast your bread lightly even if you prefer soft sandwiches, it adds structure and keeps the bread from getting soggy too quickly.
  • Mash the avocado with a fork instead of a blender so it stays creamy but with a little texture, it makes the salad more interesting.
  • Taste the mixture before assembling and adjust the lemon, salt, or mustard to your preference, everyone's taste is different.
Go Back