Avocado Egg Salad Sandwich (Printable)

Fresh, creamy sandwich combining hard-boiled eggs, ripe avocado, and Greek yogurt with a bright lemon finish.

# 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

# Directions:

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.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth.
03 - Gently fold in the chopped eggs, chives, salt, and black pepper 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, then top with remaining bread slices.
06 - Serve immediately, or wrap and refrigerate for up to 4 hours.

# Expert Tips:

01 -
  • It uses creamy avocado instead of loads of mayo, so you get all the richness without feeling weighed down after lunch.
  • The Greek yogurt adds a tangy brightness that makes each bite feel lighter and more interesting than traditional egg salad.
  • You can pull it together in under half an hour, even on days when cooking feels like too much effort.
  • It holds up beautifully if you pack it for work or a picnic, staying fresh and flavorful for hours.
02 -
  • Do not overcook the eggs or you will end up with that gray green ring around the yolk and a rubbery texture that no amount of avocado can fix.
  • Mash the avocado while it is still slightly firm rather than overly ripe, because too soft avocado can make the salad watery and harder to spread neatly.
  • Add the lemon juice right after mashing the avocado to slow browning, especially if you plan to store the salad for a few hours before serving.
  • Taste and adjust seasoning before assembling the sandwiches, as the salt and pepper need to be just right to bring out the creamy and tangy flavors fully.
03 -
  • Peel the eggs under cool running water to make the shells slip off more easily and avoid those frustrating bits that stick to the white.
  • Mash the avocado with a fork instead of a blender to keep some texture and prevent the mixture from turning too smooth and paste like.
  • Toast the bread lightly even if you prefer soft sandwiches, as it creates a barrier that keeps the filling from soaking through during storage.
  • If you love onion flavor but find raw chives too sharp, blanch them quickly in boiling water for ten seconds to mellow the bite while keeping the color bright.
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