Go Back
Avocado egg salad sandwich with creamy filling, sliced open on toasted bread, featuring eggs, avocado, onion, and celery, styled for a healthy recipe blog.

Avocado Egg Salad Sandwich

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 sandwiches
Ingredients Method

Ingredients
  

  • 6 large eggs hard-boiled and cooled
  • 1 large ripe avocado
  • 2 to 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped red onion or green onion
  • 2 tablespoons finely chopped celery
  • 1 tablespoon chopped fresh dill or parsley
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika optional
  • 8 slices bread of choice
  • Lettuce leaves optional
  • Tomato slices optional

Method
 

  1. Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat, then cover the pan, turn off the heat, and let the eggs sit for 10 to 12 minutes. Transfer the eggs straight into a bowl of ice water and let them cool completely.
  2. While the eggs cool, finely chop the onion, celery, and fresh herbs. Slice the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Add the lemon juice right away and mash the avocado with a fork until it is mostly smooth with a few small chunks left for texture.
  3. Peel the eggs and chop them into small pieces, then add them to the bowl with the avocado. Add the mayonnaise, Dijon mustard, chopped onion, celery, herbs, salt, black pepper, and paprika if using. Fold everything together gently with a spoon or spatula until the mixture looks creamy and evenly combined.
  4. Serve the egg salad on bread slices with optional lettuce and tomato slices.