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Avocado Egg Salad Sandwich

A tall, stacked Avocado Egg Salad Sandwich featuring creamy green filling and fresh spinach on whole wheat bread.
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Make a creamy, mayonnaise-free egg salad using fresh avocado as the binder. This recipe provides a healthier alternative for your sandwich filling.

Ingredients

Scale
  • 4 large eggs, hard-boiled and peeled
  • 1 ripe medium avocado
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 slices whole grain bread
  • 1/4 cup spinach leaves

Instructions

  1. Chop the hard-boiled eggs into small pieces and place them in a medium bowl.
  2. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the eggs.
  3. Add the Dijon mustard, lemon juice, salt, and pepper to the bowl.
  4. Use a fork to mash the avocado and mix all ingredients together until you reach a creamy consistency. Avoid over-mashing to keep some texture from the egg whites.
  5. Taste the mixture and adjust seasoning if needed.
  6. Place the spinach leaves on one slice of bread.
  7. Spoon the avocado egg salad mixture evenly over the spinach.
  8. Top with the second slice of bread to complete the sandwich.

Notes

  • For a smoother texture, you can use an immersion blender briefly on the avocado before mixing it with the eggs.
  • Add finely chopped celery or red onion for extra crunch.
  • This salad works well for meal prep; store it in an airtight container for up to three days.

Nutrition

Find it online: https://eatableempress.com/avocado-egg-salad-sandwich-recipe/