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!
One of our favorite lunches is Avocado Egg Salad! It’s creamy, tangy, and packed with protein and healthy fats! This is a spin-off of our 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.
Why you should make this recipe
- 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, sodium, and cholesterol, and adds a little extra protein. We 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 keep 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!
- 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: We 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 this recipe
- 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.
- Mashing the avocado: Mash as little or as much as you’d like. We 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 them when gently squeezed with your fingers. Visit Avocados From Mexico for more helpful tips.
- 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.
The combination of eggs and avocado makes this salad high in protein, omega-3s, vitamins, and minerals. This pairing is not only very tasty but it packs a nutritional punch. To keep this recipe low-carb and keto-friendly, enjoy the egg salad with fresh-cut veggies, spooned onto cucumber slices or served on lettuce cups.
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.
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
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Avocado Egg Salad Sandwich
- 2 avocados
- 2 tbsp. Greek yogurt or plain
- 1 tbsp. lemon juice
- 2 tbsp. chopped fresh chives
- 1 tsp. honey mustard
- ¼ tsp. garlic powder
- ¼ tsp. salt to taste
- ¼ tsp. 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
- 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.