Save There's something about midweek hunger that makes you reach for the simplest things in your fridge—eggs, an avocado, some bread. One Tuesday afternoon, I found myself standing in front of an open refrigerator, holding a ripe avocado and realizing I had exactly what I needed for lunch. What started as a quick fix turned into something I've made dozens of times since, because it's genuinely good and somehow feels lighter than it should.
I made this for my sister during one of those rare Saturday mornings when we had time to sit down together over food. She took one bite and asked for the recipe immediately—not in the polite way, but genuinely wanting to know. That's when I realized it wasn't just breakfast convenience, it was something people actually wanted on their table.
Ingredients
- Eggs: Six large ones, hard-boiled until the yolks are creamy yellow and the whites are tender—they're the backbone here.
- Ripe avocado: This is where the magic happens; choose one that yields slightly to pressure but isn't mushy.
- Greek yogurt: Two tablespoons gives you creaminess without the heaviness of mayo alone.
- Mayonnaise: Optional, but one tablespoon if you want extra richness.
- Fresh lemon juice: One tablespoon to brighten everything and keep the avocado from browning.
- Dijon mustard: Just a teaspoon adds sharpness and depth.
- Fresh chives or green onions: One tablespoon chopped, for a quiet onion note that ties it together.
- Salt and black pepper: Taste as you go; this is where the sandwich finds its voice.
- Whole grain bread: Eight slices, toasted if you like the contrast, or soft if you prefer tenderness.
- Baby spinach or lettuce: One cup, a fresh cushion between the bread and filling.
- Tomato: One medium, sliced, optional but recommended if they're in season.
Instructions
- Boil and cool the eggs:
- Place six large eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let them sit for exactly 10 minutes—this gentle timing gives you creamy yolks every time. Transfer them to an ice bath so they stop cooking, then peel and chop them into rough pieces.
- Build the base:
- In a large bowl, mash the avocado with the Greek yogurt, mayonnaise if using, lemon juice, and Dijon mustard until you reach a smooth, spreadable consistency. Work it gently with a fork so you keep some texture.
- Fold everything together:
- Add the chopped eggs, chives, salt, and pepper to the avocado mixture. Fold gently until just combined—you're not making a puree, you're combining flavors. Taste and adjust the seasoning.
- Assemble the sandwiches:
- Lay out your bread slices and layer spinach or lettuce on four of them, then tomato if you're using it. Spoon the avocado egg salad generously over the greens and top with the remaining bread slices.
- Serve:
- Eat right away while the bread is still soft and the filling is cool. If you need to wait, wrap tightly in foil or plastic wrap and refrigerate for up to four hours.
Save My friend brought this sandwich to a potluck last summer, and people actually went back for seconds instead of just picking at it politely. That's the moment I stopped thinking of it as just lunch and started realizing it could belong at any table, any time.
Why This Combination Works
The avocado and Greek yogurt together create something that feels indulgent but isn't heavy. The mustard and lemon juice do the real heavy lifting in the flavor department—they keep everything bright and prevent the sandwich from tasting flat. The hard-boiled eggs add substance and protein, but the avocado makes them feel less dense than traditional egg salad would.
Timing and Prep
You can hard-boil the eggs the night before and keep them in the fridge, which means your morning sandwich comes together in five minutes. The actual assembly happens right before you eat, because once the avocado is exposed to air, it starts darkening—though the lemon juice helps slow that down. If you're meal prepping, keep the components separate and combine just before eating.
Variations Worth Trying
I've added smoked paprika and fresh dill on days when I wanted more complexity, and both shift the whole feeling of the sandwich in subtle ways. You can swap the Greek yogurt for sour cream, or omit mayo entirely if you're watching calories. Some mornings I use gluten-free bread, and honestly, it works just as well—the filling is what carries the sandwich.
- Try a pinch of smoked paprika or fresh dill for depth and surprise.
- Use sour cream instead of Greek yogurt if that's what you have on hand.
- Toast the bread if you want contrast, or keep it soft if you prefer tenderness.
Save This sandwich has become one of those quiet staples in my kitchen rotation, the kind of lunch that doesn't demand anything from you but shows up and does the job beautifully. Make it once, and I think you'll understand why it keeps showing up on my plate.
Recipe FAQs
- → How do I prepare the eggs for this sandwich?
Boil the eggs by covering them with cold water, bringing to a boil, then removing from heat and letting them stand for 10 minutes before cooling and chopping.
- → Can I replace mayonnaise in the avocado mix?
Yes, mayonnaise is optional and can be substituted with extra Greek yogurt or omitted for a lighter option.
- → What bread works best for this sandwich?
Whole grain bread is recommended and can be toasted. Gluten-free bread is a good alternative for those with allergies.
- → Are there any suggested flavor variations?
Try adding smoked paprika or fresh dill to the avocado mixture for an extra flavor boost.
- → How should I store leftovers?
Wrap and refrigerate the assembled sandwich for up to 4 hours to maintain freshness.