Creamy Avocado Egg Salad Sandwich Recipe for Lunch Bliss

The moment you bite into an Avocado Egg Salad Sandwich, you’re greeted with a creamy explosion of flavors that dance on your taste buds. Picture this: velvety avocado mingling with perfectly boiled eggs, a dash of tangy mustard, and a sprinkle of fresh herbs—it’s a culinary hug in sandwich form. Whether it’s a sunny picnic or a cozy lunch at home, this sandwich transforms any ordinary day into a delightful feast.

But let me take you back to the first time I made this dish. I was trying to impress my friends during a weekend get-together, and honestly, I was more nervous than a cat in a room full of rocking chairs. With the aroma of freshly mashed avocados filling the air and the clink of forks on plates, everyone gathered around for a taste. The smiles on their faces were worth every second spent in the kitchen.

I still remember my friend’s reaction when they took that first bite—it was like watching someone discover fire for the first time!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Avocados: Choose avocados that yield slightly when pressed; they should be creamy but not mushy.

• Hard-Boiled Eggs: Perfectly boiled eggs are essential; use fresh eggs for the best flavor and texture.

• Dijon Mustard: Adds a tangy kick; opt for smooth Dijon to mix seamlessly.

• Fresh Chives: Snipped finely, these add a mild onion flavor that’s perfect for balancing richness.

• Salt and Pepper: Use sea salt and freshly cracked pepper to enhance all flavors beautifully.

• Whole Grain Bread: A hearty option that provides great texture and additional nutrients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep the Ingredients: Start by gathering all your ingredients on the counter; this will make everything go smoother. Slice your avocados in half, remove the pit, and scoop out that green goodness into a mixing bowl.

Boil the Eggs: Place your eggs in a pot and cover them with cold water. Bring it to a boil over medium heat; once boiling, cover and turn off the heat. Let them sit for about 12 minutes before transferring them to ice water.

Mash It Up!: Once your eggs have cooled down enough to handle, peel them and chop them into small pieces. In your mixing bowl with avocado, mash until creamy but still slightly chunky—this adds texture.

Add Flavorful Elements: Stir in Dijon mustard, finely chopped chives, salt, and pepper to taste. Take a moment to appreciate how good it smells—seriously, if there were awards for aroma alone!

Assemble Your Sandwiches: Grab two slices of whole grain bread and generously spread your egg salad mixture between them. Use as much or as little as you like—there’s no judgment here!

Slice and Serve!: Cut your sandwich diagonally (because everything tastes better that way), plate it up with some chips or veggies on the side, and serve immediately while it’s fresh!

Now that you’ve mastered this recipe, feel free to experiment! Add some diced tomatoes or even bacon bits if you’re feeling adventurous.

Enjoy making these sandwiches as much as I did—and remember to share them (or not)!

Perfecting the Cooking Process

To achieve the most flavorful Avocado Egg Salad Sandwich, start by boiling your eggs perfectly. Once they cool, mash them with ripe avocados, adding seasonings as you mix. This sequence ensures a creamy texture and blends flavors beautifully.

Add Your Touch

Feel free to customize your sandwich! Try adding diced tomatoes or a sprinkle of red onion for extra crunch. A splash of hot sauce can elevate the flavor profile if you’re feeling adventurous!

Storing & Reheating

Store any leftover egg salad in an airtight container in the refrigerator for up to three days. Avoid reheating; this dish is best served cold or at room temperature for optimal taste.

Sharing this recipe reminds me of a sunny picnic where my friends devoured these sandwiches in minutes, asking for seconds while I secretly hoped there would be some left for me!

FAQ

Can I use other ingredients in my Avocado Egg Salad Sandwich?

Absolutely! You can add ingredients like bacon bits or chopped celery for crunch.

How long does avocado egg salad last in the fridge?

The avocado egg salad stays fresh for about three days when stored properly.

What bread works best for this sandwich?

Sourdough or whole-grain bread enhances the flavors and adds texture to your sandwich.

Print

Avocado Egg Salad Sandwich

---

• Author: Mark Taylor
• Total Time: 27 minutes
• Yield: Serves 2

Print Recipe

Pin Recipe

Description

Indulge in the creamy delight of an Avocado Egg Salad Sandwich, where velvety avocado meets perfectly boiled eggs, zesty mustard, and fresh herbs. This simple yet flavorful recipe transforms any meal into a gourmet experience. Whether enjoyed at a picnic or as a light lunch, this sandwich is not just visually appealing but also bursting with nutrients. Perfect for busy days, it can be customized to suit your taste!

---

Ingredients

Scale 1x2x3x

• 2 ripe avocados
• 4 hard-boiled eggs
• 2 tbsp Dijon mustard
• 2 tbsp fresh chives, finely chopped
• Salt and pepper to taste
• 4 slices whole grain bread

---

Instructions

1. Prepare the ingredients by slicing avocados in half, removing pits, and scooping flesh into a mixing bowl.
2. Boil the eggs: Cover with cold water in a pot, bring to a boil over medium heat. Cover and turn off heat; let sit for 12 minutes before transferring to ice water.
3. Once cooled, peel and chop the eggs. Add to the mixing bowl with avocado and mash until creamy but slightly chunky.
4. Stir in Dijon mustard, chives, salt, and pepper.
5. Assemble sandwiches using two slices of whole grain bread; spread generously with the egg salad mixture.
6. Cut diagonally and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Lunch
• Method: No cooking required after boiling eggs
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 370
• Sugar: 1g
• Sodium: 420mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 185mg

Keywords: Customize by adding diced tomatoes or bacon bits for extra flavor. For a lighter option, substitute Greek yogurt for some of the mayonnaise.