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Avocado Egg Salad Sandwich

Close-up of an Avocado Egg Salad Sandwich cut in half, showing creamy filling with avocado chunks and red onion on toasted bread.
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A simple recipe for a creamy egg salad replacement using avocado instead of mayonnaise for a healthier sandwich filling.

Ingredients

Scale
  • 4 large eggs, hard-boiled
  • 1 ripe avocado, medium size
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 4 slices whole-grain bread
  • 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 lemon juice, 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 texture remaining.
  5. Gently fold in the chopped celery and red onion.
  6. Taste the mixture and adjust salt and pepper if needed.
  7. To assemble the sandwich, place a layer of lettuce on two slices of bread. Top with half of the avocado egg salad mixture. Place the remaining bread slices on top.
  8. Slice in half and serve immediately.

Notes

  • For a smoother texture, use an immersion blender briefly, but stop before it becomes completely smooth.
  • Add 1 teaspoon of Dijon mustard for a sharper flavor.
  • For a make-ahead option, store the filling in an airtight container in the refrigerator for up to 2 days; add lemon juice to help prevent browning.
  • Serve this filling over greens or in lettuce cups for a low-carb option.

Nutrition

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