Avocado Egg Salad Sandwich

I was standing at my kitchen counter on a Saturday morning, staring at a carton of eggs and a very ripe avocado that needed rescuing, when this sandwich was born. My usual egg salad felt too heavy that day, and I wanted something brighter, fresher. I grabbed the avocado, squeezed in some lemon, and suddenly my go-to lunch transformed into something I actually craved. Now it's my favorite way to use up leftover hard-boiled eggs without feeling weighed down.

The first time I packed these for a picnic, my friend took one bite and asked if I'd bought them from a cafe. I laughed because they're so simple, but the combination of creamy avocado, tangy lemon, and perfectly cooked eggs really does taste special. We sat on a blanket in the park, and she kept saying she couldn't believe how fresh it tasted even after sitting in the cooler. That's when I knew this wasn't just another egg salad, it was a keeper.

Ingredients

• Large eggs: The base of your salad, so use the freshest you can find and always cool them completely in an ice bath to make peeling easier.
• Ripe avocado: This is what makes the salad creamy and rich without needing tons of mayo, so choose one that yields gently to pressure.
• Plain Greek yogurt: Adds tang and protein while keeping everything light and smooth, much better than sour cream for everyday eating.
• Mayonnaise: Optional, but a tablespoon gives you that classic richness if you're not ready to go full health mode.
• Fresh lemon juice: Brightens everything and keeps the avocado from turning brown, plus it cuts through the richness beautifully.
• Dijon mustard: Just a teaspoon adds a subtle sharpness that makes the whole salad more interesting.
• Fresh chives or green onions: A little bite and color that make the salad feel garden-fresh instead of deli-bland.
• Salt and black pepper: Don't skip seasoning, eggs need more than you think to really shine.
• Whole grain bread: Toasting it adds texture and keeps the sandwich from getting soggy if you're making it ahead.
• Baby spinach or lettuce: A layer of greens adds crunch and makes every bite feel more complete.
• Tomato slices: Optional, but they add juiciness and a pop of color if you're in the mood.

Instructions

Boil and cool the eggs:

Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let them sit for 10 minutes, then plunge into an ice bath to stop the cooking and make peeling a breeze.

Make the creamy base:

In a large bowl, mash the avocado with Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until it's smooth and dreamy. This is your flavor foundation, so taste and adjust now.

Fold in the eggs and herbs:

Gently stir in the chopped eggs, chives or green onions, salt, and pepper until everything is coated but not mushy. You want chunks of egg, not paste.

Build your sandwiches:

Lay out your bread, layer spinach or lettuce on half the slices, add tomato if you like, then spoon the avocado egg salad on top. Cap with the remaining bread and press gently.

Serve or store:

Eat right away for maximum freshness, or wrap tightly and refrigerate for up to four hours. The bread will soften a bit, but the flavors get even better.

Save

One afternoon, I made a double batch of the salad and kept it in the fridge for quick lunches all week. My husband started sneaking spoonfuls straight from the bowl, eating it with crackers like a dip. By day three, I had to make another batch just to have enough for sandwiches. It became less about meal prep and more about guarding the bowl, but honestly, I didn't mind because it meant he loved it as much as I did.

Making It Your Own

This recipe is forgiving and loves a little creativity. I've stirred in smoked paprika for a hint of smokiness, chopped fresh dill when I'm feeling fancy, and even a pinch of cayenne when I want a little heat. If you're not into Greek yogurt, sour cream works just as well, and leaving out the mayo entirely still gives you a delicious, lighter salad. Some days I serve it on gluten-free bread, other days I skip the bread and pile it onto thick tomato slices or stuff it into a pita.

Storage and Prep Tips

The salad itself keeps beautifully in an airtight container for up to two days, but don't assemble the sandwiches until you're ready to eat. I like to boil a dozen eggs on Sunday and keep them peeled in the fridge, so I can whip up a batch of this salad in five minutes flat on a busy weekday. The lemon juice helps slow down the browning of the avocado, but if you see a little discoloration on top, just stir it back in. It's still perfectly good.

Serving Suggestions

These sandwiches are perfect on their own, but I love pairing them with a handful of kettle chips, a crisp pickle, or a simple side salad dressed with olive oil and vinegar. If you're feeding a crowd, cut them into halves or quarters and serve them on a platter, they disappear fast. In the summer, I pack them for beach trips and hiking lunches because they travel well and taste even better when you're hungry and outdoors.

• Serve with sweet potato chips for a heartier lunch.
• Add a side of fresh fruit like melon or berries to balance the richness.
• Pair with iced tea or lemonade for a light, refreshing meal.

Save

This sandwich has become my answer to the question of what to make when I want something nourishing but don't want to spend an hour in the kitchen. It's proof that simple ingredients, treated well, can feel like a treat.

Questions & Answers

→ How should I prepare the eggs?

Boil 6 large eggs by placing them in a saucepan, covering with cold water, and bringing to a boil. Remove from heat, cover, and let stand for 10 minutes. Transfer to an ice bath to cool completely before peeling and chopping.

→ Can I make this sandwich ahead of time?

Yes, the avocado egg salad can be prepared and stored separately for up to 4 hours in the refrigerator. Assemble the sandwich just before serving to prevent the bread from becoming soggy.

→ What are good substitutes for Greek yogurt?

You can replace Greek yogurt with sour cream for a similar creamy texture, or omit it entirely for a lighter version. Mayonnaise alone will provide creaminess if you prefer.

→ How can I enhance the flavor?

Add a pinch of smoked paprika or fresh dill to the avocado egg salad mixture for extra depth. Fresh herbs like tarragon or cilantro also complement the lemon beautifully.

→ What bread works best?

Whole grain bread offers nutritional benefits and sturdy texture. For a gluten-free option, use certified gluten-free bread. Toasting the bread lightly helps prevent sogginess from the creamy filling.

→ Is this suitable for dietary restrictions?

This sandwich is naturally vegetarian. For dairy-free options, replace Greek yogurt and mayonnaise with dairy-free alternatives. Those with egg allergies will need appropriate substitutions.