The Avocado Egg Salad Sandwich is a modern twist on the classic egg salad, replacing heavy mayonnaise with creamy, nutrient-packed avocado. This sandwich is light, flavorful, and satisfying, perfect for breakfast, lunch, or a quick snack. The avocado adds richness and a subtle buttery flavor, while the hard-boiled eggs provide protein and texture. Fresh herbs, a squeeze of lemon, and a touch of seasoning make this sandwich vibrant and delicious.

This recipe elevates the ordinary egg salad into something exciting and healthier, making it ideal for anyone who wants a nutritious yet indulgent sandwich. It’s easy to prepare, customizable, and a guaranteed crowd-pleaser.

Why I Love This Recipe

I love this recipe because it’s creamy, flavorful, and guilt-free. Avocado replaces traditional mayonnaise, giving the salad a natural creaminess without excess fat. The combination of eggs, avocado, and fresh herbs creates a satisfying texture that’s both smooth and chunky.

It’s versatile, portable, and perfect for meal prep, which makes it my go-to sandwich recipe for busy days.

Why It’s a Must-Try Dish

This sandwich is a must-try because it’s a healthy, delicious alternative to traditional egg salad sandwiches. It’s packed with protein, healthy fats, and essential nutrients, making it both satisfying and nourishing.

Whether you’re a fan of simple breakfasts, looking for a quick lunch, or need a recipe to impress guests at a brunch, this avocado egg salad sandwich delivers on all fronts.

Preparation and Cooking Details

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes (for boiling eggs)
• Total Time: 20 minutes
• Servings: 2–4 sandwiches (depending on bread size)
• Calories: ~300 kcal per sandwich
• Course: Lunch / Breakfast / Snack
• Cuisine: American / Contemporary

Ingredients

For the Egg Salad:

• 4 large eggs
• 1 ripe avocado
• 1–2 tsp lemon juice
• 1–2 tbsp plain Greek yogurt (optional, for extra creaminess)
• 1 small celery stalk, finely chopped
• 1 green onion, finely chopped
• Salt and black pepper, to taste
• Optional: pinch of smoked paprika or chili flakes for heat

For the Sandwich:

• 4 slices of whole-grain bread, sourdough, or your preferred bread
• Lettuce or baby spinach
• Optional: sliced tomato or cucumber

Cooking Directions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil.
2. Once boiling, turn off the heat, cover the pan, and let eggs sit for 10 minutes.
3. Drain the eggs and place them in ice water to cool for 5 minutes.
4. Peel the eggs and chop them roughly.
5. In a mixing bowl, mash the avocado until smooth.
6. Add chopped eggs, lemon juice, Greek yogurt (if using), celery, green onion, salt, and pepper. Mix gently until combined.
7. Toast bread slices if desired.
8. Spread the avocado egg salad evenly on bread slices.
9. Top with lettuce, tomato, or cucumber slices if using.
10. Assemble sandwiches, cut in half, and serve immediately.

Step-by-Step Preparation Method

1. Boil Eggs: Place eggs in water, bring to boil, cover, and let sit 10 minutes off heat.
2. Cool and Peel: Transfer eggs to ice water for 5 minutes, then peel.
3. Chop Eggs: Roughly chop the boiled eggs.
4. Prepare Avocado: Mash ripe avocado in a bowl until creamy.
5. Mix Salad: Add eggs, lemon juice, Greek yogurt, celery, green onion, salt, and pepper to the avocado. Mix gently.
6. Toast Bread: Optional, for added crunch.
7. Assemble Sandwich: Spread avocado egg salad on bread. Add greens and optional veggies.
8. Serve: Cut sandwiches in half and enjoy immediately.

How to Serve

• Serve immediately with a side of fresh fruit, pickles, or a light salad.
• Perfect for picnic lunches, work lunches, or a healthy snack.
• Can be served open-faced or as a traditional sandwich.

Recipe Tips

• Use ripe avocado for maximum creaminess.
• Do not overmix the eggs; maintain a chunky texture.
• Add lemon juice last to prevent avocado from browning.
• Toasting the bread adds texture and prevents sogginess.
• Season well, as avocado can be mild in flavor.

Variations

1. Spicy Version: Add diced jalapeño or a dash of hot sauce.
2. Herb Variation: Include dill, parsley, or chives for extra flavor.
3. Vegan Alternative: Substitute eggs with mashed chickpeas.
4. Cheesy Option: Add shredded cheddar or feta into the mix.
5. Wrap Version: Use whole wheat tortilla or lettuce leaves instead of bread.

Freezing and Storage

• Refrigerator: Store avocado egg salad in an airtight container for up to 1–2 days (avocado may brown slightly).
• Freezing: Not recommended due to the texture of avocado and eggs.
• Tip: To reduce browning, add extra lemon juice and cover tightly with plastic wrap.

Special Equipment Needed

• Saucepan for boiling eggs
• Mixing bowl
• Fork or potato masher (for mashing avocado)
• Knife and cutting board
• Spoon for spreading salad

Frequently Asked Questions (FAQ)

Q1: Can I make this sandwich ahead of time?
A: Yes, you can prepare the egg salad ahead, but assemble the sandwich just before eating to avoid soggy bread.

Q2: Can I use mayonnaise instead of avocado?
A: Yes, traditional mayonnaise works, but avocado provides a healthier, creamier alternative.

Q3: Can I add other vegetables?
A: Absolutely! Tomatoes, cucumbers, bell peppers, or shredded carrots work well.

Q4: How do I prevent avocado from browning?
A: Add lemon juice and store in an airtight container. Cover the surface with plastic wrap if storing.

Q5: Is this sandwich suitable for meal prep?
A: Yes, prepare the avocado egg salad in advance and assemble sandwiches when needed.

Conclusion

The Avocado Egg Salad Sandwich is a simple, healthy, and delicious twist on a classic favorite. It combines the creaminess of avocado with the protein and texture of eggs, creating a satisfying meal that’s perfect for any time of the day. Easy to make, versatile, and packed with nutrients, this sandwich is a must-try for anyone looking for a fresh, flavorful, and nourishing option. It’s the perfect balance of comfort food and healthy eating in one bite.