Save to Pinterest My neighbor swapped me two avocados for a jar of homemade jam, and I had no plan for them until I spotted leftover boiled eggs from breakfast. I mashed them together with yogurt and a squeeze of lemon, and that first bite on toasted bread felt like stumbling into something I should have been making all along. The creamy, tangy filling tasted bright and filling without the heaviness I usually felt after lunch. It became my go-to whenever I wanted something quick but satisfying. Now I make it every time avocados go on sale.
I packed these for a picnic once, wrapping each sandwich tightly in parchment. My friend took one bite and asked if I'd bought them from that fancy cafe downtown. I laughed and told her it was just eggs and avocado, but she didn't believe me until I walked her through it later in my kitchen. We ended up making a double batch together that afternoon. She still texts me photos whenever she makes them for her kids.
Ingredients
- 6 large eggs: Boil them just right so the yolks stay creamy, not chalky, and always use an ice bath to stop the cooking instantly.
- 1 ripe avocado: Look for one that yields slightly to gentle pressure, it should mash smoothly without chunks unless you like a chunkier texture.
- 2 tablespoons plain Greek yogurt: This adds tang and creaminess while keeping things light, and it helps the filling stay moist without being heavy.
- 1 tablespoon mayonnaise (optional): If you want that classic egg salad richness, a little mayo does wonders, but you can skip it entirely and never miss it.
- 1 tablespoon fresh lemon juice: Brightens everything and keeps the avocado from browning too quickly, plus it adds a nice zing.
- 1 teaspoon Dijon mustard: A small amount gives depth and a subtle kick that makes the flavors pop.
- 1 tablespoon chopped fresh chives or green onions: Fresh herbs make the filling taste alive, not flat, and they add little bursts of sharpness.
- Salt and black pepper, to taste: Season generously, the eggs and avocado need it to come to life.
- 8 slices whole grain bread, toasted if desired: Toasting adds crunch and keeps the bread from getting soggy if you're not eating right away.
- 1 cup baby spinach or lettuce leaves: Greens add freshness and a little crispness that balances the creamy filling.
- 1 medium tomato, sliced (optional): Juicy tomato slices bring a pop of acidity and color, but they're not essential.
Instructions
- Boil and Cool the Eggs:
- Place the eggs in a saucepan, cover them with cold water, and bring to a boil. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10 minutes, then transfer them to an ice bath to cool completely before peeling and chopping.
- Make the Avocado Base:
- In a large bowl, mash the avocado with Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until it's smooth and creamy. You can leave a few small chunks of avocado if you like a little texture.
- Fold in the Eggs and Seasonings:
- Gently fold the chopped eggs, chives or green onions, salt, and black pepper into the avocado mixture. Mix until everything is well combined but try not to overwork it, you want the eggs to stay in nice pieces.
- Prep the Bread:
- Lay out your bread slices and place spinach or lettuce on half of them, followed by sliced tomato if you're using it. The greens act as a barrier so the bread doesn't get soggy.
- Assemble the Sandwiches:
- Spoon the avocado egg salad evenly over the greens, then top with the remaining bread slices. Press down gently so everything sticks together.
- Serve or Store:
- Serve the sandwiches immediately for the freshest taste, or wrap them tightly and refrigerate for up to 4 hours. The lemon juice helps keep the avocado from browning too much.
Save to Pinterest One morning I made these for my sister before her long drive to visit family. She called me halfway through the trip to say it was the first time she'd ever eaten a packed sandwich that didn't taste sad or stale. That little compliment made me realize how much better homemade food tastes when you actually care about the details. Now I keep hard-boiled eggs in the fridge just in case someone needs a good sandwich on short notice.
How to Store Leftovers
The filling keeps beautifully in an airtight container in the fridge for up to two days, but don't assemble the sandwiches until you're ready to eat. The lemon juice helps slow down browning, but avocado will eventually darken on the surface. If that happens, just stir it back in or scrape off the top layer. I like to press plastic wrap directly onto the surface of the filling to keep air out. When you're ready, toast fresh bread and pile the cold filling on top, it tastes just as good as the day you made it.
Swaps and Substitutions
If you don't have Greek yogurt, sour cream works just as well, or you can use all mayo for a richer, classic egg salad. Swap the chives for fresh dill, parsley, or even cilantro depending on what's in your fridge. For a gluten-free version, use your favorite gluten-free bread or serve the filling in lettuce cups. You can also add a pinch of smoked paprika or a dash of hot sauce if you want a little heat. I've even used this filling as a dip with crackers or veggie sticks when I didn't feel like making a full sandwich.
Serving Suggestions
These sandwiches are perfect on their own, but they're even better with a handful of kettle chips or a simple side salad. I like to serve them with sliced cucumber, cherry tomatoes, and a drizzle of olive oil and lemon. They're great for packed lunches, picnics, or even a light dinner when you don't want to turn on the stove. If you're feeding a crowd, set out the filling, bread, and toppings and let everyone build their own.
- Pair with a crisp white wine or iced herbal tea for a light, refreshing meal.
- Add a handful of arugula or microgreens for extra peppery bite.
- Serve open-faced on toasted sourdough for a fancier presentation.
Save to Pinterest This sandwich has become my answer to boring lunches and last-minute guests who show up hungry. It's simple, honest, and always tastes like you put in more effort than you did.
Questions & Answers
- → How do I get perfectly hard-boiled eggs?
Bring eggs to a boil, then remove from heat and let sit covered for 10 minutes. Transfer immediately to an ice bath to stop the cooking process and make peeling easier.
- → Can I make this ahead of time?
Yes, you can prepare the avocado egg salad and store it in an airtight container in the refrigerator for up to 4 hours. Assemble the sandwiches just before serving to keep the bread from becoming soggy.
- → What's a good substitute for Greek yogurt?
Sour cream works well as a substitute for Greek yogurt in equal amounts. For a lighter version, you can omit both the yogurt and mayonnaise and increase the lemon juice for tanginess.
- → How can I add more flavor to the salad?
Try adding a pinch of smoked paprika, fresh dill, or capers to the mixture. You can also season with hot sauce or add crispy bacon for extra depth and texture.
- → Is this suitable for meal prep?
The avocado egg salad keeps well refrigerated for up to 4 hours. However, assemble sandwiches fresh to prevent bread sogginess. You can portion the salad into containers and toast bread separately for quick assembly throughout the week.
- → Can I use this filling for other applications?
Absolutely. Serve the avocado egg salad in lettuce wraps, on crackers, in pita pockets, or as a topping for salad greens. It's versatile and works well with various bread options and containers.