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Avocado Egg Salad Sandwich

Two halves of an Avocado Egg Salad Sandwich stacked, showing creamy green filling with egg chunks on whole wheat bread.
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A simple recipe for a creamy egg salad sandwich where mashed avocado replaces some traditional mayonnaise for a healthier filling.

Ingredients

Scale
  • 4 large hard-boiled eggs, peeled and chopped
  • 1 ripe avocado, mashed
  • 2 tablespoons plain Greek yogurt or mayonnaise
  • 1 teaspoon Dijon mustard (optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 4 slices whole wheat bread or preferred bread
  • Lettuce leaves for serving

Instructions

  1. Place the chopped hard-boiled eggs in a medium bowl.
  2. Add the mashed avocado, Greek yogurt (or mayonnaise), Dijon mustard (if using), salt, pepper, and lemon juice to the bowl.
  3. Gently mix all ingredients together using a fork until you reach your desired consistency. Do not overmix if you prefer some texture from the egg whites.
  4. Taste the salad and adjust salt or pepper as needed.
  5. To assemble the sandwich, place lettuce leaves on two slices of bread.
  6. Spoon half of the avocado egg salad mixture onto the lettuce on each sandwich base.
  7. Top with the remaining bread slices.
  8. Slice in half and serve immediately.

Notes

  • For a creamier texture without adding more fat, use only Greek yogurt instead of mayonnaise.
  • If you want a tangier flavor, add 1/2 teaspoon of apple cider vinegar instead of lemon juice.
  • You can prepare the salad mixture up to one day ahead and store it covered in the refrigerator.
  • For a low-carb option, serve this filling in lettuce cups or with celery sticks instead of bread.

Nutrition

Find it online: https://cookifyme.com/avocado-egg-salad-sandwich-recipe/