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Avocado Egg Salad Sandwich

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 300 kcal

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

Instructions
 

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