Avocado Egg Salad Sandwich

side shot of egg salad sandwich halves on a plate

5 from 1 vote

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!

Prep Time10

Total Time10

Course: Main Course, Salad, Sandwich

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Rena

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