Avocado Egg Salad Sandwich (Printable)

A fresh, creamy sandwich combining egg salad with ripe avocado, Greek yogurt, and a hint of lemon for a healthy 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, toasted if desired
10 - 1 cup baby spinach or lettuce leaves
11 - 1 medium tomato, sliced

# How to Make It:

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 mixing bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.
03 - Gently fold in the chopped eggs, chives or green onions, salt, and black pepper into the avocado mixture. Combine until evenly distributed.
04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato if desired. Spoon 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 without feeling weighed down afterward.
  • The avocado makes the filling silky and rich, and you can actually taste the freshness in every bite.
  • It comes together in under half an hour, which means you can make it on a whim when youre hungry and impatient.
  • Leftovers keep well for a few hours, so you can pack it for work or eat it later without any sogginess drama.
02 -
  • If you skip the ice bath after boiling, the eggs will keep cooking inside the shell and you will end up with that grayish ring around the yolk that tastes chalky.
  • Make sure your avocado is ripe enough to mash easily, or you will spend forever trying to break it down and it will never get creamy.
  • Taste the salad before assembling the sandwiches because once its on the bread, its too late to adjust the salt or lemon.
03 -
  • Always add the lemon juice right after mashing the avocado to slow down browning, and do not skip the Dijon because it adds depth without being obvious.
  • If you want extra creaminess, use the mayo, but if you are watching calories, the Greek yogurt alone does the job beautifully.
  • Toast the bread lightly even if you are not a toast person, because it creates a barrier that keeps the filling from soaking through too fast.
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