This Avocado Egg Salad Sandwich is creamy, satisfying, and packed with protein and healthy fats. No mayo needed — just mashed avocado, hard-boiled eggs, and a touch of seasoning for a lunch that feels indulgent but fuels you right.
Yields: 2 servings
Prep time: 15 minutes
Ingredients:
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 tablespoon chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
- 4 slices of bread (your choice)
- Optional: lettuce leaves, tomato slices
Equipment:
- Saucepan
- Bowl
- Fork or potato masher
- Knife
- Cutting board
Instructions:
Step 1: Hard-Boil the Eggs
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat, cover it, and let it sit for 10-12 minutes.
Step 2: Cool and Peel the Eggs
- Immediately transfer the cooked eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs.
Step 3: Mash the Eggs and Avocado
- In a medium bowl, roughly chop the peeled eggs. Add the ripe avocado to the bowl. Using a fork or potato masher, mash the eggs and avocado together until you reach your desired consistency (chunky or smooth).
Step 4: Add Remaining Ingredients
- Add the mayonnaise, chopped red onion, chopped fresh cilantro, and lemon juice to the bowl with the mashed egg and avocado. Stir everything together until well combined.
Step 5: Season to Taste
- Season the avocado egg salad with salt and pepper to your liking. Mix well and taste to adjust seasoning if needed.
Step 6: Assemble the Sandwiches
- Spread the avocado egg salad evenly onto two slices of bread.
Step 7: Add Optional Toppings
- If desired, add lettuce leaves and tomato slices on top of the egg salad.
Step 8: Finish and Serve
- Top with the remaining two slices of bread. Cut the sandwiches in half if you like, and serve immediately.
Pro Tips
✔ Perfect eggs: Steam eggs for 12 mins for easy-peel shells.
✔ No browning: Store leftovers with plastic wrap pressed directly on the avocado.
✔ Extra creamy? Add 1 tbsp hummus or tahini.
🍽 Serving Ideas
- Open-faced: Top with radish slices and everything bagel seasoning.
- Bento box: Pack in a jar with crackers for dipping.
- Breakfast twist: Serve on an English muffin with smoked salmon.
📊 Nutrition (Per Sandwich)
Calories: ~380 | Protein: 18g | Fat: 22g (healthy fats!) | Carbs: 28g | Fiber: 8g
Enjoy your delicious Avocado Egg Salad Sandwich!
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