Avocado Egg Salad Sandwich (Print)

Creamy avocado and egg salad sandwich with fresh greens and lemon zest for a light, nutritious lunch.

# What you'll need:

→ Eggs

01 - 6 large eggs

→ Salad Base

02 - 1 ripe avocado
03 - 2 tablespoons plain Greek yogurt
04 - 1 tablespoon mayonnaise
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon Dijon mustard
07 - 1 tablespoon chopped fresh chives or green onions
08 - Salt and black pepper to taste

→ Sandwich Assembly

09 - 8 slices whole grain bread
10 - 1 cup baby spinach or lettuce leaves
11 - 1 medium tomato, sliced

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath to cool completely, then peel and chop into bite-sized pieces.
02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.
03 - Gently fold in the chopped eggs, chives or green onions, salt, and black pepper. Mix until well combined without overmixing.
04 - Lay out bread slices and place spinach or lettuce on half of them, followed by sliced tomato if desired. Spoon the avocado egg salad evenly over the greens.
05 - Top with remaining bread slices. Serve immediately or wrap and refrigerate for up to 4 hours.

# Expert Advice:

01 -
  • It uses up ripe avocados before they turn brown and sad in the fruit bowl.
  • The Greek yogurt keeps it creamy without feeling heavy or greasy.
  • You can make it in the time it takes to listen to three songs.
  • It holds up in the fridge for a few hours, so you can prep lunch ahead.
02 -
  • Use an ice bath immediately after boiling the eggs or the yolks will turn gray and the texture gets rubbery.
  • Dont skip the lemon juice, it keeps the avocado from oxidizing and turning brown within an hour.
  • If you make this ahead, store the filling separately and assemble the sandwiches just before eating to keep the bread from getting soggy.
03 -
  • Toast the bread even if you think you dont need to, it makes a huge difference in texture and keeps the sandwich from falling apart.
  • Taste the filling before you assemble the sandwiches and adjust the salt, lemon, or mustard, eggs can be bland if you underseason.
  • If youre serving a crowd, set up a sandwich bar and let people build their own with different breads, greens, and toppings.
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