Avocado Egg Salad Sandwich

Avacado Egg Salad Sandwich

My trip to Myrtle Beach last weekend made me realize that cooking with limited equipment requires a lot of improvising and some finger-crossing. I love cooking, but I definitely also appreciate simple meals that are easy to prepare with minimal gadgets (mashing avocados falls under that category) – especially when less time cooking means more time on the beach!

While I didn’t think to make it during our stay, this is a sandwich I’ve been whipping up for lunch whenever we have a stock of ripe avocados and eggs – it’s healthy and delicious and doesn’t take a lot of time. Basically, a win-win-win situation.

Avacado Egg Salad Sandwich

You can always enjoy the avocado egg salad on top of a cracker, with veggies, or in a wrap. I guess you could also eat it straight out of the bowl with a spoon… completely hypothetical situation of course…

Avacado Egg Salad Sandwich

I don’t really know what else to say about this recipe except that you should make it, and I think it would be really cute in mini-sandwich form for a party appetizer!

Recipe: Avocado Egg Salad Sandwich


For the avocado egg salad:

  • 2 hard boiled eggs, chopped
  • 2 hard boiled egg whites, chopped
  • 2 small avocados, pitted and peeled
  • 1 tablespoon plain Greek yogurt (we use Chobani)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped green onion
  • Salt and freshly ground black pepper, to taste

For the sandwich:

  • Whole wheat toast
  • Fresh spinach
  • Frozen corn


For the avocado egg salad:

  1. In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.

Assemble the sandwich:

  1. Spread a generous amount of avocado egg salad onto one piece of toasted bread. Top with corn and spinach leaves, and sandwich it with another piece of toast. Cut the sandwich diagonally and serve! This amount of avocado egg salad should be enough for 3-4 sandwiches and should be served the day it is made

Adapted from Two Peas & Their Pod

Leave a Reply