Avocado Egg Salad Sandwich (Printable)

A fresh, creamy sandwich combining ripe avocado with egg salad, Greek yogurt, and lemon. Light and satisfying lunch.

# 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
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 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 smooth and creamy.
03 - Gently fold the chopped eggs, chives, salt, and black pepper into the avocado mixture until well combined and evenly distributed.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato if desired. Spoon avocado egg salad evenly over the greens.
05 - Top each sandwich with a remaining bread slice. Serve immediately or wrap and refrigerate for up to 4 hours.

# Expert Tips:

01 -
  • The avocado makes the filling incredibly creamy without loading up on mayonnaise, so you feel satisfied but not weighed down.
  • It comes together in less than half an hour, and the egg salad stays fresh in the fridge for a quick grab-and-go lunch.
  • The hint of lemon and Dijon gives it a brightness that makes every bite feel fresh and interesting, not heavy or one-note.
02 -
  • Don't skip the ice bath after boiling the eggs, it makes peeling so much easier and prevents that grayish ring around the yolk that happens when they're overcooked.
  • Use a ripe but firm avocado, if it's too soft, the salad can turn mushy and lose its texture, and if it's too hard, it won't mash smoothly into the base.
  • Add the lemon juice right after mashing the avocado to slow down browning, especially if you're making this ahead for lunch the next day.
03 -
  • Mash the avocado with a fork instead of a blender to keep some texture in the filling, it makes the sandwich feel more interesting with every bite.
  • Toast your bread lightly even if you're eating it right away, the slight crunch helps the sandwich hold together and adds another layer of flavor.
  • If you're making these for a crowd, set up a sandwich bar with all the components and let everyone build their own, it's fun and everyone gets exactly what they want.
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