Avocado Egg Salad Sandwich (Printable)

Fresh, creamy sandwich with egg salad, ripe avocado, and Greek yogurt. A healthy, satisfying lunch made in just 25 minutes.

# 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

# How-To:

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.
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 or green onions, salt, and black pepper into the avocado mixture until well combined without overmixing.
04 - Lay out bread slices and place spinach or lettuce on half of them, followed by tomato slices if desired. Spoon the avocado egg salad evenly over the greens.
05 - Top with remaining bread slices and serve immediately, or wrap and refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • It uses Greek yogurt instead of heavy mayo, so you get all the creaminess with extra protein and less guilt.
  • The avocado adds a buttery richness that makes every bite feel luxurious, even though it comes together in minutes.
  • It keeps you full for hours without that heavy, sluggish feeling some egg salads leave behind.
  • You can make it ahead and pack it for lunch, and it still tastes fresh and vibrant by midday.
02 -
  • Always cool your eggs completely in an ice bath after boiling, or they'll keep cooking inside and turn rubbery with that gray-green ring around the yolk.
  • Mash the avocado first with the yogurt and lemon juice before adding the eggs, or you'll end up with chunks of avocado that don't blend into the salad.
  • Taste the filling before assembling the sandwiches, because the salt and pepper levels can vary depending on your bread and toppings.
03 -
  • Use day-old eggs for hard boiling, they peel so much easier than super fresh ones because the membrane separates better from the white.
  • If your avocado isn't quite ripe, let it sit in a paper bag with a banana overnight and it'll be perfect by morning.
  • Toast the bread even if you're eating it right away, it adds structure and keeps the filling from making everything soggy halfway through.
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