Introduction

Avocado Egg Salad Sandwiches are a fresh, creamy, and nutritious twist on the classic egg salad. Creamy mashed avocado replaces some—or all—of the mayonnaise, adding a silky texture and healthy fats. Combined with perfectly boiled eggs, a touch of mustard, lemon juice, and seasonings, this sandwich is flavorful, satisfying, and ideal for breakfast, lunch, or a light dinner.

This recipe is quick, easy, and incredibly versatile. The avocado adds richness without being heavy, while the eggs provide protein to keep you full. The result is a vibrant, wholesome sandwich that’s both indulgent and healthy.

Why I Love This Recipe

I love this recipe because it’s healthy, creamy, and packed with flavor. The avocado creates a luxurious texture while keeping it lighter than traditional egg salad. It’s easy to make, naturally gluten-free if served on gluten-free bread, and can be customized with herbs and spices. The combination of creamy avocado and fluffy eggs makes every bite comforting yet fresh.

Why It’s a Must-Try Dish

• Healthy & Creamy: Avocado adds healthy fats without the heaviness of full mayonnaise.
• Quick & Easy: Ready in about 15 minutes.
• Versatile: Serve as sandwiches, wraps, or salad bowls.
• Flavorful & Fresh: Lemon juice and seasonings brighten the dish.
• Crowd-Pleaser: Loved by adults and kids alike, perfect for lunchboxes or casual meals.

Recipe Info

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes (boiling eggs)
• Total Time: 20 minutes
• Servings: 4 sandwiches
• Calories: ~300–350 per sandwich (approximate)
• Cuisine: American
• Course: Main Course / Sandwich

Ingredients

For the Egg Salad

• 6 large eggs, hard-boiled and chopped
• 1 ripe avocado
• 1–2 tablespoons mayonnaise (optional, or use all avocado)
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 2 tablespoons red onion, finely chopped
• 1 tablespoon fresh parsley or chives, chopped
• Salt and black pepper, to taste
• Optional: pinch of paprika or smoked paprika

For the Sandwich

• 8 slices bread (whole wheat, sourdough, or your choice)
• 4–8 lettuce leaves
• Optional: tomato slices or cucumber

Simple Cooking Directions

1. Boil eggs until hard-cooked; peel and chop.
2. Mash avocado in a bowl, mix with mayonnaise, mustard, and lemon juice.
3. Add chopped eggs, onion, and herbs; season with salt and pepper.
4. Toast bread, layer with lettuce, egg salad, and optional tomato slices.
5. Serve immediately.

Step-by-Step Preparation Method

1. Boil the Eggs
   • Place eggs in a saucepan, cover with water, and bring to a boil.
   • Reduce heat, simmer 9–10 minutes, then transfer to ice water to cool.
   • Peel and chop the eggs.
2. Prepare the Avocado Base
   • In a medium bowl, scoop out the avocado and mash with a fork until smooth.
   • Add mayonnaise (if using), Dijon mustard, and lemon juice. Mix until creamy.
3. Combine Egg Salad
   • Gently fold in chopped eggs, red onion, and fresh herbs.
   • Season with salt, pepper, and optional paprika to taste.
4. Assemble the Sandwiches
   • Toast bread slices lightly.
   • Place a leaf of lettuce on each bottom slice.
   • Spread generous amounts of avocado egg salad on top.
   • Add optional tomato or cucumber slices.
   • Cover with the top bread slice.
5. Serve
   • Cut sandwiches in half for easier handling.
   • Serve immediately or chill for later.

How to Serve

• Serve as a hearty lunch, picnic, or light dinner.
• Pair with fresh fruit, chips, or a side salad.
• Add a pickle or olives on the side for extra flavor.

Additional Recipe Tips

• Use ripe avocado for a creamy texture.
• Adjust lemon juice to taste; it brightens the flavor and prevents avocado from browning.
• Chop eggs coarsely or finely depending on your preferred texture.
• For extra crunch, add celery or bell pepper.

Variations

• Spicy Version: Add a dash of hot sauce or finely chopped jalapeños.
• Herb Variations: Try dill, tarragon, or cilantro for different flavors.
• Low-Carb Option: Serve on lettuce wraps instead of bread.
• Extra Creamy: Add more mayonnaise or Greek yogurt.
• Mediterranean Twist: Add chopped olives and a sprinkle of feta.

Freezing & Storage

• Refrigerator: Store avocado egg salad in an airtight container for up to 1–2 days (avocado may brown slightly; stir before serving).
• Freezing: Not recommended for avocado egg salad; freezing can change texture and flavor.

Special Equipment Needed

• Saucepan for boiling eggs
• Medium mixing bowl
• Fork for mashing avocado
• Knife and cutting board
• Spoon or spatula for spreading

FAQ

Q1: Can I make this ahead of time?
Yes, but best if made within a few hours due to avocado browning. Store in airtight container with a little extra lemon juice to preserve color.

Q2: Can I use all avocado and no mayonnaise?
Absolutely, for a healthier, creamier version.

Q3: Can I use hard-boiled eggs from a store pack?
Yes, that saves time; just chop and mix with avocado.

Q4: How do I prevent avocado from browning?
Add lemon juice and store in an airtight container; press plastic wrap directly on the surface if possible.

Q5: Can I use gluten-free bread?
Yes, gluten-free or low-carb bread works perfectly.

Conclusion

Avocado Egg Salad Sandwiches are a fresh, creamy, and satisfying twist on the classic. With healthy avocado, protein-rich eggs, and flavorful seasonings, this sandwich is quick to make, versatile, and perfect for any meal. Easy to prepare, customizable, and delicious, it’s a must-try for anyone looking for a nutritious and tasty sandwich option.