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Tasty Avocado Egg Salad Sandwich is packed with nourishing ingredients like avocados, Greek yogurt, eggs, and fresh herbs that come together for the best egg salad recipe! Serve between two slices of whole-grain bread for the perfect lunch!
Looking for a plain egg salad sandwich without avocados? Then you may want to check out this healthy egg salad sandwich instead or this breakfast egg sandwich.
One of mt favorite lunches is Avocado Egg Salad! It’s creamy, tangy, and packed with protein and healthy fats! This is a spin-off of my Healthy Egg Salad but kicked up a notch by adding mashed avocado. It makes for a quick and easy meal option that’s delicious served as a sandwich, with crackers, or in lettuce cups.
Recipe summary
- Quick & easy: This recipe comes together in minutes. You’ll just need to prep the ingredients and mix them all together. Super simple!
- Good for you: Using a combination of mashed avocado and Greek yogurt instead of mayonnaise cuts down significantly on unhealthy fats, and adds a little extra protein. I also like to enjoy it on healthy whole wheat bread instead of white bread for extra fiber.
- Great for meal prep: Avocado egg salad will be good for 2 to 3 days. Make it at the beginning of the week for sandwiches over the next few days, or snack on it as it is!
- So tasty: It’s creamy, tangy, and herby, and just so delicious, whether it’s in a sandwich or on its own!
Ingredients needed
- Avocados: The base of the salad adds richness and depth, but instead of adding saturated fats, like mayo, the avocado provides healthy monounsaturated fats.
- Greek yogurt: Just 2 tablespoons of plain Greek or regular yogurt adds the perfect amount of creaminess.
- Lemon juice: Brightens the flavor and helps the avocado from oxidizing so quickly.
- Chives: Mixing in fresh herbs adds freshness and texture. Sub with parsley or finely chopped green onions, if preferred.
- Honey mustard: For a subtle sweetness and extra flavor.
- Seasoning: Garlic powder, salt, and pepper bring out all of the delicious flavors.
- Hard-boiled eggs: Boil eggs ahead of time or use pre-boiled eggs to save time.
- Greens: Add spinach leaves, sprouts, or another type of lettuce for added freshness.
- Bread: I typically use whole-grain bread for our sandwiches but any bread, even tortilla wraps or croissants works great. Use gluten-free bread, as needed.
How to make avocado egg sandwich
- Prep avocados: Slice avocados in half, remove the seed, and scoop out the avocado into a bowl.
- Combine all ingredients: Using a fork, mash the avocados into a chunky texture. Add the yogurt, lemon juice, honey mustard, garlic powder, chives, salt, and pepper. Mix until they are combined with a spoon or fork.
- Add in the eggs: Dice the hard-boiled eggs and add them to the bowl with the avocado mix. Mix to combine again.
- Assemble the sandwich: Toast the bread, if you’d like, then spread the avocado egg mixture onto one side of the bread. Top with either spinach leaves or sprouts, then the other piece of bread. Slice in half and enjoy.
Recipe Tips
- Mashing the avocado: Mash as little or as much as you’d like. I like to keep a bit of a chunky texture, but you can mash until smooth if preferred.
- Choosing a good avocado: To ensure your avocados are perfectly ripe, look for avocados that have a solid dark green color. The almost black color of the skin has a slight give to it when gently squeezed with your fingers.
- Add some spice: If you want your avocado egg salad to have a little kick, mix in a dash or two of cayenne pepper, a sprinkle of red pepper flakes, or even a teaspoon (or two) of sriracha sauce or Tabasco sauce.
Frequently asked questions
Whether you’re enjoying scrambled eggs with sliced avocado or this recipe for a delicious avocado egg salad sandwich, the two pair very well together. They also have plenty of great nutrition.
If your egg salad doesn’t have enough flavor, simply add a little more salt and pepper to taste. If you’ve properly seasoned your egg salad and it still seems bland, add a bit more lemon juice.
You can wrap this sandwich and store it in the fridge for up to 3 days.
Storage recommendations
Leftover egg salad can be refrigerated in an airtight container for up to 2-3 days. Press a sheet of plastic wrap against the surface to prevent browning. Give it a good stir before serving.
It may take on a bit of a brown hue from the avocado oxidizing, but it will still be tasty the next day.
More salad recipes
- Mediterranean Chickpea Salad
- Greek Orzo Salad
- Creamy Tuna Pasta Salad
- Mexican Street Corn Pasta Salad
- Classic Egg Salad Sandwich Recipe
- Vegetarian Cobb Salad
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Avocado Egg Salad Sandwich
Ingredients
- 2 avocados
- 2 tablespoons Greek yogurt, or plain
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives
- 1 teaspoon honey mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, to taste
- ¼ teaspoon pepper, to taste
- 4 hard-boiled eggs, peel and set aside to cool
- 1 cup fresh spinach or sprouts, lettuce also works
- 8 whole grain slices of bread
Instructions
- Slice avocados in half, remove the seed and scoop out the avocado into a bowl.
- Using a fork, mash the avocados into a chunky texture. Add the yogurt, lemon juice, honey mustard, garlic powder, chives, salt, and pepper. Mix until they are combined with a spoon or fork.
- Dice the hard-boiled eggs and add them to the bowl with the avocado mix. Mix to combine again.
- Assemble the sandwich. Toast the bread, if you'd like, then spread the avocado-egg mixture onto one side of the bread. Top with either spinach leaves or sprouts, then the other piece of bread. Slice in half and enjoy.
Notes
- Storage: Leftover egg salad can be refrigerated in an airtight container for up to 2-3 days. Press a sheet of plastic wrap against the surface to prevent browning. Give it a good stir before serving.
- Use any bread of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a question or two lol – I am trying to lower triglycerides/cholesterol while at the same time working on my osteoporosis lol – how can i adjust these awesome looking recipes to try and fit my situation.
Hi Judy. I really don’t know. Don’t think I am qualified to give advice on this lol