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Avocado Egg Salad Sandwich

A tall, stacked Avocado Egg Salad Sandwich featuring creamy green filling, visible hard-boiled egg slices, red onion, and herbs on whole wheat bread.
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Make a creamy, fresh egg salad using avocado instead of mayonnaise for a healthier sandwich filling.

Ingredients

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  • 4 large eggs, hard-boiled
  • 1 medium ripe avocado
  • 1 tablespoon fresh lime or lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro or parsley
  • 4 slices whole-grain bread
  • Optional: Lettuce leaves for serving

Instructions

  1. Peel and roughly chop the hard-boiled eggs. Place them in a medium bowl.
  2. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the eggs.
  3. Add the lime juice, Dijon mustard, salt, and pepper to the bowl.
  4. Use a fork to mash the avocado and mix it thoroughly with the eggs until you reach your desired consistency. Aim for a creamy texture with some small egg chunks remaining.
  5. Stir in the chopped red onion and cilantro or parsley. Taste and adjust seasoning if needed.
  6. To assemble the sandwich, place a layer of the avocado egg salad onto two slices of bread. Top with lettuce, if using, and place the remaining bread slices on top.
  7. Slice in half and serve immediately.

Notes

  • For a smoother texture, mash the avocado first before adding the eggs.
  • If you prefer a tangier flavor, add 1 teaspoon of pickle relish.
  • This salad keeps well in the refrigerator for up to two days; store it in an airtight container.
  • Use toasted bread for better structure if you plan to make the sandwiches ahead of time.

Nutrition

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