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Avocado Egg Salad Sandwich

Two halves of an Avocado Egg Salad Sandwich filled with creamy yellow salad and lettuce on whole wheat bread.
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A simple recipe for a creamy egg salad sandwich using mashed avocado for richness and flavor.

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 cup finely chopped celery
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 slices whole wheat bread
  • Lettuce leaves for serving

Instructions

  1. Place the chopped hard-boiled eggs in a medium bowl.
  2. Add the mashed avocado, Greek yogurt, Dijon mustard (if using), chopped celery, lemon juice, salt, and pepper to the bowl.
  3. Use a fork to gently mix all ingredients until they are combined. Do not overmix; you want some texture remaining.
  4. Taste the mixture 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 tangier flavor, substitute the Greek yogurt with sour cream.
  • If you prefer a smoother texture, blend the ingredients briefly in a food processor instead of mashing by hand.
  • You can substitute celery with finely chopped red onion for a sharper taste.
  • This salad keeps well in the refrigerator for up to three days for make-ahead lunch prep.

Nutrition

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