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Avocado Egg Salad Sandwich


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  • Author: Rachel Lawson
  • Total Time: 27 minutes
  • Yield: Serves 2 (2 sandwiches) 1x

Description

Indulge in the creamy delight of an Avocado Egg Salad Sandwich, a perfect balance of rich avocado and hard-boiled eggs. This vibrant, easy-to-make sandwich is ideal for picnics, brunches, or quick lunches, delivering a burst of flavor in every bite. With customizable options for added ingredients, you’ll love this fresh twist on a classic favorite that will have everyone asking for seconds.


Ingredients

Scale
  • 2 ripe avocados
  • 4 large boiled eggs
  • 2 tablespoons fresh dill or chives, chopped
  • 3 tablespoons mayonnaise (or Greek yogurt)
  • Salt and pepper to taste
  • 4 slices whole grain or sourdough bread

Instructions

  1. 1. Boil the eggs: In a pot, cover eggs with water by an inch. Bring to a boil over medium heat, then reduce to simmer for 10-12 minutes.
  2. 2. Cool and peel: Transfer eggs to an ice bath for 5-10 minutes; peel under running water.
  3. 3. Mash: In a bowl, mash peeled eggs with ripe avocados until creamy but slightly chunky. Stir in herbs and seasonings.
  4. 4. Assemble: Spread the mixture on one slice of bread, top with another slice, and cut diagonally if desired.
  5. 5. Serve immediately or store in the fridge for up to two days.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Lunch
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 350
  • Sugar: 2g
  • Sodium: 470mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 185mg