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Avocado Egg Salad Sandwich

A tall, stacked Avocado Egg Salad Sandwich made with whole wheat bread, showing chunky avocado and egg filling.
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Make a creamy, satisfying egg salad using ripe avocado instead of mayonnaise. This recipe provides a fresh take on a classic sandwich filling.

Ingredients

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  • 6 large eggs, hard-boiled
  • 1 ripe medium avocado
  • 1 stalk celery, finely chopped
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices whole wheat bread
  • 2 leaves romaine lettuce

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 chopped celery, minced red onion, lemon juice, Dijon mustard, salt, and pepper to the bowl.
  4. Using a fork, mash the avocado and gently mix all ingredients together. Mash until you reach your desired texture, leaving some chunks of egg for texture.
  5. Taste the mixture and adjust salt or lemon juice if needed.
  6. To assemble the sandwich, place one lettuce leaf on each slice of bread.
  7. Divide the avocado egg salad mixture evenly between two slices of bread and top with the remaining slices.
  8. Cut the sandwiches in half and serve immediately.

Notes

  • For a smoother texture, use an immersion blender for a few quick pulses, but be careful not to over-process.
  • Add 1/2 teaspoon of curry powder or a pinch of smoked paprika for a flavor variation.
  • If you prefer a lower-carb option, serve the salad in lettuce cups or on cucumber slices instead of bread.
  • This salad keeps well in the refrigerator for up to two days if stored in an airtight container.

Nutrition

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