Creamy Avocado Egg Sandwich

This creamy avocado egg salad sandwich transforms lunchtime with its perfect balance of rich avocado and protein-packed eggs. The Greek yogurt creates a lighter alternative to traditional mayo-based versions while maintaining all the indulgent texture you crave.

I first made this recipe during a health-conscious kitchen experiment, and it's now my go-to lunch option when I need something substantial but don't want the heaviness of mayo-based salads. The combination of textures and flavors has converted even my mayo-loving friends.

Ingredients

• Large eggs provide the protein foundation and familiar egg salad texture while keeping half the yolks makes it lighter
• Ripe Hass avocados deliver creamy richness and healthy fats choose ones that yield slightly to gentle pressure
• Greek yogurt adds tanginess and creaminess without the heaviness of mayonnaise
• Fresh lemon juice brightens the flavor and helps prevent the avocado from browning
• Dijon mustard contributes subtle heat and complexity to balance the richness
• Green onions offer mild onion flavor without overpowering the delicate eggs and avocado
• Bacon adds smoky crunch and savory depth select quality bacon for best results
• Whole wheat bread provides hearty texture and nutritional benefits
• Fresh spinach and tomatoes bring color vitamins and a fresh contrast to the creamy filling

Step-by-Step Instructions

Cook The Bacon

Cook bacon using your preferred method until crisp. Air fryer or oven baking both work beautifully for hands-off cooking and even results. Set aside on paper towels to drain excess fat while you prepare the remaining ingredients.

Perfect Hard Boiled Eggs

Bring water to a gentle boil in a small pot using just enough to cover the eggs. Lower the eggs carefully with a slotted spoon once the water reaches a simmer. Cook for exactly 9 minutes at a low rumbling boil for perfectly set whites and yolks. Prepare an ice bath during the last few minutes of cooking to prevent overcooking.

Ice Bath And Peeling

Plunge the cooked eggs immediately into ice water to stop the cooking process. Allow them to cool completely around 5 minutes. Gently tap each egg with the back of a spoon to create cracks all over the shell this significantly eases peeling. Return to the ice water briefly before peeling the shells completely.

Prepare The Eggs

Cut the peeled eggs in half and remove the yolks from 3 of the eggs keeping only 2 eggs with yolks. This reduces calories while maintaining rich flavor. Roughly chop all the eggs maintaining some texture rather than processing too finely. Place them in a large mixing bowl.

Prepare The Avocados

Select perfectly ripe avocados that yield slightly to gentle pressure. Cut them in half remove the pits and score the flesh into a crosshatch pattern with your knife without cutting through the skin. This creates perfect chunks when scooped out. Scoop directly into the mixing bowl with the chopped eggs.

Combine Ingredients

Add the finely chopped green onions Greek yogurt fresh lemon juice Dijon mustard salt pepper and cayenne to the bowl with the eggs and avocado. The lemon juice not only adds brightness but helps prevent the avocado from browning.

Gentle Folding Technique

Using a rubber spatula gently fold the ingredients together until just combined. Maintain chunky texture by avoiding overmixing the goal is to keep distinctive pieces of egg and avocado visible in the final salad for the best eating experience.

Assemble Sandwiches

Toast whole wheat bread slices until golden. Layer the bottom slice with fresh spinach add a generous portion of the avocado egg salad place tomato slices on top and finish with the crispy bacon. Top with the second slice of toast and enjoy immediately for the best texture and flavor.

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The combination of avocado and eggs creates the most satisfying texture I've ever found in a sandwich filling. When I serve this at gatherings I'm always amazed at how quickly it disappears even among guests who claim not to like egg salad. The brightness from the lemon juice and the subtle heat from the cayenne make all the difference in elevating this from simple to spectacular.

Storage Solutions

Avocado naturally browns when exposed to air which affects this salad's shelf life. To maximize freshness when storing leftovers press plastic wrap directly against the surface of the salad to minimize air exposure. This creates a barrier that significantly reduces oxidation. The salad can be refrigerated for up to one additional day but is truly best when freshly made.

Smart Substitutions

If you're looking for a vegetarian version simply omit the bacon and add an extra sprinkle of smoked paprika to maintain that smoky depth of flavor. For a dairy-free adaptation replace the Greek yogurt with mashed ripe banana which sounds unusual but provides similar creaminess with a subtle sweetness that works beautifully with the avocado. Those watching sodium can reduce the salt and add extra lemon zest for flavor enhancement.

Serving Suggestions

While sandwiches are the classic choice this versatile avocado egg salad works wonderfully in multiple formats. Serve in lettuce cups for a low-carb lunch option or stuff into hollowed tomatoes for an elegant appetizer. For breakfast spread on toasted sourdough and top with microgreens and a sprinkle of everything bagel seasoning. It also makes a protein-rich topping for grain bowls when paired with quinoa and roasted vegetables.

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Commonly Asked Questions

→ How do I prevent the avocado egg salad from browning?

Press a sheet of plastic wrap directly against the surface of the avocado egg salad before refrigerating. The lemon juice in the recipe also helps slow oxidation, but for best results, prepare it shortly before serving.

→ Can I make this ahead of time?

This can be made up to one day ahead and stored in an airtight container in the refrigerator. Press plastic wrap directly on the surface to minimize browning. The texture and flavor are best when fresh, so same-day preparation is ideal.

→ What's the best way to tell if avocados are ripe?

Ripe Hass avocados should yield to gentle pressure without feeling mushy. The skin should be dark, almost black, and slightly bumpy. If it's too firm, place it in a paper bag with a banana to speed ripening.

→ Can I substitute the Greek yogurt?

Yes, you can use sour cream or mayo as alternatives to Greek yogurt. For dairy-free options, consider mashed silken tofu or dairy-free yogurt alternatives. The consistency might change slightly, so adjust quantities as needed.

→ Why remove some of the egg yolks?

Removing some egg yolks reduces calories and fat while maintaining protein content. This creates a lighter filling that still has enough richness and texture. If you prefer a more traditional egg salad, you can keep all the yolks.

→ What can I serve with this sandwich besides tomatoes and spinach?

Great alternatives include arugula, microgreens, cucumber slices, pickled red onions, alfalfa sprouts, or avocado slices for extra creaminess. For a heartier sandwich, consider adding roasted red peppers or pickles.