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This fresh and light avocado egg salad sandwich is simple to make and perfect for spring.
Happy Monday Guys!
How was your weekend?
By the way, Happy International Women’s Day Ladies! Well it was yesterday, March 8th.
With the weather warming up this weekend (upper 40s around here feels hot!), I’ve found myself in a healthier eating mood.
Light, fresh and ready in under 10 minutes, this avocado egg salad sandwich is perfect for lunch/snack.
I do love homemade egg salad, but ever since I saw a recipe for an avocado egg salad, it has been on my list to try it.
I didn’t even check the ingredients of the one I saw, because I knew exactly what I was making!
Sweeping mayo with mashed avocado is a wonderful way to make a clean egg salad, full of healthy fats and protein. You can either eat it by the spoonful, spread it on toast or make a sandwich like I did. I rarely buy rye bread, but I happened to have some at home this weekend. It paired perfectly with this fresh salad. I just had to toast it a little and spread a generous amount of avocado egg salad in between two slices.
This avocado egg salad is also perfect for post Easter, when you have a lot of left over hard boiled eggs and are wondering what to do with them.
I know – it is easy, not something new, but I felt that sharing it will inspire you to make something different, a little healthier and of course tasty!
This egg salad is best if enjoyed right away, otherwise avocado will turn brown as you may know.
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Avocado Egg Salad Sandwich
Ingredients
For the salad:
- 3 hard boiled eggs, , chopped
- 1 avocado, , cored
- 1/4 cup chopped red onions
- 1 tbsp lemon or lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tbsp parsley, , dill or chives (optional)
For the sandwich:
- 8 slices bread
- butter or oil spray, (optional)
Instructions
For the salad:
- In a medium bowl mash avocado. Add onions, lemon (lime) juice, salt, pepper, parsley (dill or chives), and eggs. Mix to combine. Add more salt and pepper if needed.
For the sandwich:
- You can either lightly toast bread in a skillet on the stove top, or toast it in a toaster. If using the skillet method, I suggest to lightly spray skillet with oil (butter) spray, so bread doesn’t stick and burn. Spread salad over 1 slice of toasted bread and top with another (slice of bread). Cut in half. Recipe makes enough for about 4 sandwiches (or 8 halves).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OEMGE!!! Love how creamy this egg salad is -without mayo!!!! YUM!
What an amazing avocado egg salad sandwich! Looks so creamy and absolutely delectable! 🙂
Hi Mira,
I’d like to make those sandwiches for my work party. Obviously I will make them a night before and I am afraid that my avocado will browning. How to prevent it? Thanks!
Hi Elena,
I know, avocado sometimes browns so quickly! I’ve tried various methods to prevent that and not all of them work all the time. I would suggest that you squeeze some lime juice over it, before you top with the second slice of bread, while assembling the sandwiches. Then individually wrap each one very tightly (do avocado does not oxidize) and store in the fridge. Hope it works!