The Best Avocado Egg Salad Sandwich

I love eggs for breakfast because they are high in protein and so filling. Egg salad is one of those simple breakfasts I can always count on, and avocado not only adds fiber, but it also makes it extra creamy and satisfying. The lemon juice and fresh herbs keep it bright, while the red onion adds just the right crunch.

If you are an egg lover like me, check out my Indian-spiced scrambled eggs, air fryer frittata, and guacamole deviled eggs recipe.

Easy Avocado Egg Salad

This wholesome avocado and egg salad breakfast is made with avocado, eggs, onions, Greek yogurt, fresh herbs, and lemon juice.

Avocado is a true superfood. Avocado egg salad is high in micronutrients, good fats, and low in carbs. It makes this egg salad naturally creamy and satisfying.

If you like a little spice, you can also add some diced jalapeños, making it a true spicy guacamole egg salad.

This avocado egg salad is great on a slice of bread for avocado egg toast or an egg salad sandwich. If you want to make it lighter, enjoy it on lettuce leaves to make egg salad lettuce wraps, similar to my Waldorf chicken salad.

The best part is that this easy egg salad comes together in just 5 minutes when you have hard-boiled eggs ready. If you are boiling the eggs the same day, plan for about 20 minutes total. I love keeping boiled eggs ready in the fridge so I can quickly make such breakfasts or lunches.

Eggs: I like to meal prep hard-boiled eggs. If you have an Instant Pot, use it to make the best easy peel hard-boiled eggs. Otherwise, you can also boil the eggs on the stovetop.

Avocado: The star ingredient of this recipe. Use a ripe avocado. You can keep it chunky or mash it based on your preference.

Red Onions: I like to add some chopped red onions to this egg salad for some crunch. If you like, you can add some finely chopped celery too.

Greek Yogurt: Add some Greek yogurt for extra creaminess. If you prefer, you can substitute mayonnaise too.

Jalapeno (optional): This is completely optional. Slice the jalapeño in half lengthwise, remove the seeds and membrane. Then, finely dice the jalapeño. Adjust the quantity to taste or skip.

Salt & Pepper: Add to your taste.

Parsley: Some fresh, chopped parsley adds a wonderful aroma and flavor to the salad.

Lemon juice: Adds some tanginess and fresh flavors to the egg salad.

How to Make?

This is one of the easiest breakfasts to make once you have hard-boiled eggs on hand.

In a large bowl, add avocado and mash with a fork. If you prefer chunky avocados, just cut them into pieces.

Then add Greek yogurt, red onion, jalapeno (if using), parsley, lemon juice, salt & pepper. Mix all well.

Peel the hard-boiled eggs. Then chop them coarsely and add to the bowl, folding them in gently until combined.

Avocado Egg Salad is ready to enjoy!

I like to add some greens such as arugula or spinach or micro greens on top of the bread, then spread the egg salad.

You can eat it as an open-faced sandwich, too. Top with some everything bagel seasoning.

Or make a sandwich. This is perfect for an on-the-go lunch.

Pro-Tips

• Have hard-boiled eggs ready to go. I love to boil eggs in the instant pot. There is no monitoring, and they are easy to peel.
• Use ripe avocados – leave them chunky or mash them. Depending on your liking.
• Use fresh herbs – Fresh makes such a big difference. You can also add chives.
• Use Greek yogurt, or use mayo based on your preference.

How to Store?

This avocado egg salad is best made and enjoyed fresh. If there are leftovers, you can store them for a day. Cover tightly with a cling warp and refrigerate. I like to have hard boiled eggs ready over the weekend, so it is easy to make the egg salad any time in less than 10 minutes.

How to serve Egg Salad?

Here are some ideas: – Enjoy as is on a bed of greens as a keto salad. – Serve on a toast to make egg salad toast or an open-faced sandwich. – Serve in a pita pocket or a tortilla with some greens. – Serve on lettuce wraps for a healthy, light, low-carb lunch. – Serve on croissants or bagels to make a sandwich.