Print

Avocado Egg Salad Sandwich

A tall, stacked Avocado Egg Salad Sandwich made with whole wheat bread and visible slices of hard-boiled egg.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for a creamy, healthy egg salad sandwich using ripe avocado instead of mayonnaise.

Ingredients

Scale
  • 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
  • 1 stalk celery, finely chopped
  • 2 tablespoons red onion, finely minced
  • 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 creamy with some small egg chunks remaining.
  5. Fold in the chopped celery and minced red onion. Mix gently.
  6. Taste the salad and adjust salt or pepper if needed.
  7. To assemble the sandwich, place a portion of the avocado egg salad onto two slices of bread. Top with lettuce, if using, and place the remaining bread slices on top.
  8. Slice in half and serve immediately.

Notes

  • For a smoother texture, mash the avocado completely before adding the eggs, then gently fold the eggs in.
  • You can prepare the salad up to one day ahead; store it tightly covered in the refrigerator. The lime juice helps prevent browning.
  • Add a pinch of smoked paprika or a dash of hot sauce for extra flavor.
  • This salad works well served on crackers or in lettuce cups for a low-carb option.

Nutrition

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