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Creamy Avocado Egg Salad Sandwich

Two halves of an Ultimate Avocado Egg Salad Sandwich stacked on a white plate, showing creamy green filling and egg chunks.
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Make a fresh, creamy egg salad using avocado instead of mayonnaise for a lighter, healthier sandwich filling. This recipe is quick to prepare for lunch.

Ingredients

Scale
  • 4 large eggs, hard-boiled and peeled
  • 1 ripe medium avocado
  • 1 tablespoon fresh lime or lemon juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 slices whole wheat bread or preferred bread
  • Optional: Lettuce leaves for serving

Instructions

  1. Roughly chop the hard-boiled eggs and place them in a medium bowl.
  2. In a separate small bowl, mash the avocado until smooth.
  3. Add the lime juice, Dijon mustard, salt, and pepper to the mashed avocado. Mix well.
  4. Add the chopped celery and red onion to the avocado mixture. Stir to combine.
  5. Gently fold the chopped eggs into the avocado mixture until everything is coated. Do not overmix; leave some texture.
  6. Taste the salad and adjust salt or pepper if needed.
  7. To assemble the sandwich, place a layer of lettuce (if using) on two slices of bread. Spoon half of the avocado egg salad onto the lettuce. Top with the remaining bread slices.
  8. Cut the sandwich in half and serve immediately.

Notes

  • For a smoother texture, you can use an immersion blender briefly on the avocado mixture before adding the eggs.
  • If you prefer a tangier flavor, add 1 teaspoon of apple cider vinegar along with the lime juice.
  • You can prepare the egg salad filling up to one day ahead and store it covered in the refrigerator.

Nutrition

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