A quick, flavorful salad that combines creamy avocado, chopped hard‑boiled eggs, and a lighter dressing made with a touch of mayonnaise and Greek yogurt. This Avocado Egg Salad Sandwich is easy to prepare, perfect for a hearty lunch or a simple dinner, and keeps the rich texture of a traditional egg salad with reduced fat by using Greek yogurt in the dressing.
Main Course
American
avocado egg salad sandwich, healthy egg salad, easy lunch
-
1
inch
avocado, cut into 1/2-inch pieces -
4
hard-boiled eggs, chopped -
8
slices
whole wheat toast or bread -
1-2
Tbsp
light mayonnaise -
1-2
Tbsp
Greek yogurt -
1
tsp
mustard -
2
tsp
lemon juice -
2
Tbsp
fresh chives, chopped - salt and pepper, to taste
- a few lettuce leaves
-
In a medium bowl, gently combine the chopped avocado and chopped hard‑boiled eggs. Be careful not to overmix so the avocado keeps some texture.
-
Add light mayonnaise, Greek yogurt, mustard and lemon juice. Stir until the ingredients are evenly incorporated and the dressing coats the eggs and avocado.
-
Fold in the chopped chives, then season with salt and pepper to taste. Adjust lemon, mustard or yogurt for acidity and creaminess as desired.
-
Spread a generous portion of the avocado egg salad onto a slice of toast or bread. Add a few lettuce leaves for crunch and top with the remaining slice of bread. Serve immediately.
Tips: For a smoother texture, mash the avocado more finely before folding in the eggs. If you prefer more tang, increase the lemon juice or add a touch of apple cider vinegar. Use firm, ripe avocados so they hold their shape in the salad.
Variations: Add diced celery or red onion for extra crunch and flavor. For a creamier, richer version, use full‑fat Greek yogurt or slightly more mayonnaise. Spice lovers can mix in a pinch of smoked paprika or a dash of hot sauce. To make a low–carb option, serve the salad on lettuce wraps instead of bread.
Serving suggestions: This salad makes a satisfying lunch on whole wheat toast, a picnic filling, or a quick snack with crackers. It pairs well with a simple green side salad, sliced tomatoes, or a cup of vegetable soup.
Storage: Store any leftover egg salad in an airtight container in the refrigerator for up to 2 days. Avocado can brown over time; to slow browning, press a piece of plastic wrap directly onto the surface of the salad or add a little extra lemon juice. Stir gently before serving.
Make‑ahead note: You can prepare the eggs and chop the avocado close to serving time. If preparing the mixture ahead, combine eggs with the dressing and store the avocado separately until just before serving for best texture.