Avocado Egg Salad Sandwich (Printable)

Fresh and creamy sandwich with egg salad, ripe avocado, Greek yogurt, and lemon. Ready in just 25 minutes for an easy lunch.

# What You 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

# How-To 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 smooth and creamy.
03 - Gently fold the chopped eggs, chives, 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, followed by sliced tomato if desired.
05 - Spoon the avocado egg salad evenly over the greens and top with remaining bread slices.
06 - Serve immediately or wrap tightly and refrigerate for up to 4 hours before serving.

# Expert Advice:

01 -
  • It turns regular egg salad into something that feels bright and modern without any fancy ingredients.
  • You can make it ahead and pack it for lunch without worrying about soggy bread if you store the filling separately.
  • The avocado adds healthy fats and makes the whole thing taste indulgent even though it's surprisingly light.
  • It comes together in the time it takes to boil eggs, which means you can have lunch ready while you answer a few emails.
02 -
  • The ice bath after boiling is not optional, it makes the eggs infinitely easier to peel and keeps the yolks from overcooking into that chalky texture.
  • Mash the avocado while the eggs are cooling so it has time to absorb the lemon juice and won't brown as quickly when you mix everything together.
  • If you're making this ahead, store the filling separately from the bread and assemble just before eating to avoid soggy sandwiches.
  • Taste the salad before assembling, eggs and avocado both need more salt than you think to really come alive.
03 -
  • Use day-old bread or toast it lightly, fresh soft bread can get overwhelmed by the creamy filling and fall apart.
  • Add a thin layer of mustard or hummus to the bread before adding the greens for an extra flavor boost that also acts as a moisture barrier.
  • If your avocado isn't quite ripe, microwave it for 10 seconds to soften it slightly, though nothing beats a perfectly ripe one.
  • For a make-ahead brunch option, serve the avocado egg salad in lettuce cups or on crackers instead of bread for a lighter, gluten-free presentation.
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