Avocado Egg Salad Sandwich
This creamy and nutritious Avocado Egg Salad Sandwich combines the richness of ripe avocado with classic egg salad for a flavorful and satisfying meal. Perfect for a quick lunch or a healthy snack!
Equipment
- Medium mixing bowl
- Fork or potato masher
- Cutting board and knife
- Toaster (optional)
Ingredients
For the Egg Salad:
- 4 large eggs hard-boiled and chopped
- 1 ripe avocado mashed
- 2 tablespoons Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh chives or green onions chopped
- Salt and pepper to taste
For the Sandwich:
- 4 slices whole-grain or sourdough bread
- 1/2 cup arugula or spinach leaves
- 1 small tomato sliced
- 1/4 red onion thinly sliced
Optional: Everything bagel seasoning for extra flavor
Instructions
Prepare the Egg Salad
- Mash the ripe avocado in a medium bowl until smooth.
- Add the chopped eggs, Greek yogurt, Dijon mustard, lemon juice, and chives. Mix well until combined.
- Tip: For extra creaminess, mash some of the eggs while leaving a few chunks for texture.
Assemble the Sandwich
- Toast the bread if desired.
- Layer each slice with fresh arugula or spinach.
- Spoon the avocado egg salad generously over the greens.
- Top with tomato slices and red onion.
- Tip: Sprinkle everything bagel seasoning or cracked black pepper for added flavor.
Serve and Enjoy
- Place the second slice of bread on top.
- Slice the sandwich in half and serve immediately.
Notes
Store leftover egg salad in an airtight container in the fridge for up to 24 hours.
To prevent browning, press plastic wrap directly onto the egg salad surface.
Serve with a side of soup, salad, or sweet potato fries for a complete meal.
To prevent browning, press plastic wrap directly onto the egg salad surface.
Serve with a side of soup, salad, or sweet potato fries for a complete meal.