Avocado Egg Salad Sandwich

The sandwich sat wrapped in parchment on the counter, and I could smell the lemon before I even peeled back the paper. My coworker had brought extras from a brunch experiment, and one bite changed my entire relationship with egg salad. It was creamy without being heavy, bright instead of bland, and the avocado made everything taste like it had been picked that morning.

I started making these on Sundays when my sister would visit with her kids. They were picky about mayonnaise but loved anything green, so the avocado became our secret weapon. We'd toast the bread until it was just crispy enough to hold everything together, and they'd eat standing at the counter, crumbs everywhere. It became the meal that meant someone was home.

Ingredients

• 6 large eggs: The foundation of the whole thing, boiled just until the yolks are set but still creamy, not chalky or gray around the edges.
• 1 ripe avocado: It replaces most of the mayo and adds a silky richness that makes the salad feel luxurious without weighing you down.
• 2 tablespoons plain Greek yogurt: Tangy and thick, it keeps everything creamy while sneaking in extra protein.
• 1 tablespoon mayonnaise (optional): A small spoonful adds familiar comfort, but you can skip it entirely if you want to keep things light.
• 1 tablespoon fresh lemon juice: Brightens every bite and keeps the avocado from browning too quickly.
• 1 teaspoon Dijon mustard: A little sharpness that wakes up the whole mixture without shouting.
• 1 tablespoon chopped fresh chives or green onions: Adds a mild bite and a pop of color that makes it look like you tried.
• Salt and black pepper: Season generously, taste as you go, and adjust until it feels right.
• 8 slices whole grain bread: Sturdy enough to hold everything, nutty enough to add its own flavor, and even better toasted.
• 1 cup baby spinach or lettuce leaves: A fresh crunch that keeps the sandwich from feeling one note.
• 1 medium tomato, sliced (optional): Juicy and sweet, it adds a summery brightness when tomatoes are actually in season.

Instructions

Boil the eggs:

Place the eggs in a saucepan, cover them with cold water, and bring to a rolling boil. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for exactly 10 minutes before transferring them to an ice bath.

Mash the avocado base:

In a large bowl, mash the avocado with Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until smooth and creamy. It should look like a pale green cloud.

Fold in the eggs:

Peel and chop the cooled eggs into bite sized pieces, then gently fold them into the avocado mixture along with the chives, salt, and pepper. Dont overmix or the eggs will turn to mush.

Build the sandwiches:

Lay out the bread slices and layer spinach or lettuce on half of them, followed by tomato slices if youre using them. Spoon the avocado egg salad evenly over the greens, then top with the remaining bread.

Serve or store:

Eat immediately for the best texture, or wrap tightly in parchment and refrigerate for up to four hours. Any longer and the bread starts to get soggy.

Save

One afternoon I made a double batch and took half to a friend who had just moved into a new apartment. She texted me later that night saying it was the first real meal shed eaten in her own kitchen. Sometimes a sandwich is just a sandwich, but sometimes it marks a moment.

What to Serve It With

I usually reach for something crunchy and salty on the side, like kettle chips or pickles straight from the jar. A handful of cherry tomatoes or cucumber slices works too, especially if you skipped the tomato in the sandwich. If Im feeling fancy, I add a small bowl of fruit, grapes or apple slices, anything that cuts through the richness.

How to Store Leftovers

The egg salad itself keeps well in an airtight container in the fridge for up to two days, but dont assemble the sandwiches ahead unless youre eating them within a few hours. The bread soaks up moisture and turns soft, which some people love and others cant stand. If you want to prep, keep the salad and bread separate until youre ready to eat.

Ways to Change It Up

Ive added smoked paprika when I wanted a little warmth, and fresh dill when I was craving something brighter. Sometimes I use arugula instead of spinach for a peppery bite, or swap the whole grain bread for a toasted English muffin. One time I ran out of chives and used cilantro, and it tasted like a completely different sandwich in the best way.

• Try adding a handful of chopped celery for extra crunch and a classic egg salad vibe.
• Swap lemon juice for lime if you want a slightly sweeter, more mellow citrus note.
• Use sourdough or ciabatta if you want something with more chew and structure.

Save

This sandwich has become my default when I need something fast, filling, and better than whatever I could pick up on the way. It reminds me that good food doesnt have to be complicated, it just has to taste like you cared enough to make it right.

Recipe FAQs

→ How do I prevent the avocado from browning?

The lemon juice in the salad helps prevent oxidation. For best results, assemble your sandwich just before serving or add extra lemon juice to coat the avocado surface. If preparing ahead, store the salad in an airtight container with plastic wrap pressed directly onto the surface.

→ Can I make this sandwich ahead of time?

Yes! Prepare the avocado egg salad up to 4 hours in advance and refrigerate in an airtight container. Assemble the sandwich closer to serving time to keep the bread from becoming soggy. Pack the salad and bread separately if taking it on the go.

→ What are good bread alternatives?

Whole grain bread works wonderfully, but you can also use gluten-free bread, sourdough, ciabatta, or even lettuce wraps for a lower-carb option. Toasting the bread adds pleasant texture and prevents sogginess from the creamy filling.

→ How do I hard-boil eggs perfectly?

Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes. Transfer immediately to an ice bath to stop the cooking process. This prevents that gray-green ring around the yolk and ensures tender, creamy eggs.

→ Is this suitable for dietary restrictions?

It's naturally vegetarian and can be made vegan by substituting the eggs and dairy. For dairy-free, use dairy-free yogurt alternatives. Gluten-free bread accommodates gluten sensitivities. Always verify ingredient labels and check for cross-contamination with allergens if needed.

→ What vegetables can I add?

Beyond spinach, lettuce, and tomato, consider cucumber slices, bell peppers, radishes, or shredded carrots for extra crunch and nutrition. Fresh herbs like dill, cilantro, or basil complement the lemon and avocado beautifully.