Avocado Egg Salad Sandwich (Printable)

A fresh, creamy sandwich combining fluffy eggs, ripe avocado, and tangy lemon juice for a quick, nutritious 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 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

# Step-by-Step Guide:

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 consistency.
03 - Gently fold the chopped eggs, chives or green onions, salt, and black pepper into the avocado mixture until well combined.
04 - Lay out bread slices and place spinach or lettuce on half of them. Add sliced tomato if desired, then spoon avocado egg salad evenly over the greens.
05 - Top each sandwich with remaining bread slices and serve immediately or wrap and refrigerate for up to 4 hours.

# Expert Suggestions:

01 -
  • It feels indulgent but leaves you energized instead of sluggish, thanks to the avocado and Greek yogurt doing the heavy lifting.
  • You can make it in the time it takes to listen to three songs, and it tastes better than anything youd wait in line for.
  • Leftovers actually hold up in the fridge, which means you can prep lunch the night before without regret.
02 -
  • The ice bath is not optional, it stops the eggs from overcooking and makes peeling them about ten times easier.
  • If your avocado is too firm, the salad will be chunky and stiff, wait until its just soft enough to mash smoothly with a fork.
  • Season after you fold in the eggs, not before, so you can taste and adjust without guessing.
03 -
  • Mash the avocado with a fork instead of a blender so it stays creamy but still has a little texture.
  • Toast the bread even if you think you dont need to, it makes all the difference when the salad is cold and creamy.
  • Taste the salad before you assemble, it should be bright, creamy, and just salty enough that you want another bite.
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