This avocado egg salad uses avocado instead of mayo for the dressing! Use it to make lettuce wraps or with crackers and toast. Makes a light and refreshing meal or snack.
As a homeschool, stay-at-home mom, we make a homemade breakfast, lunch, and dinner most days. Although I love food and making meals for my family, I really can’t be in the kitchen all day. Quick meals (that my children are willing to eat) are a must!
We don’t eat a lot of sandwiches, but will on occasion. Whenever we do, my kids’ favorites are pb&j (of course!), banana & mayo, (which sounds gross but is totally legit. Trust me.) and egg salad.
The version of egg salad I grew up eating was taught to me by my southern grandma. She loaded it down with Duke’s brand mayo, the one and only brand she’d use, then she’d add some minced onion, a splash of apple cider vinegar, and a few dashes of salt and pepper. She’d place a big scoop in between two slices of soft, white bread. It was a simple, homely meal, yet so very yummy.
I always looked forward to her food. Everything she made was delicious. It may not have been the healthiest, after all my grandma cooked like Paula Deen with lots of butter and oil, but boy was it tasty!
I miss my grandma. Her cooking, her kindness, and the way I could talk to her about anything. I continue to make the dishes often but have put a healthier twist on many of them.
Instead of using half a jar of mayo, I like to make egg salad with avocado, which makes a creamy and delicious base using this all-natural, healthy fat. I also keep it simple with a little minced onion, lemon juice to brighten the flavor, and a little salt and pepper.
Egg salad makes a wonderful sandwich, but you could also eat it with crackers or make a lettuce wraps. It’s creamy, hearty, full of healthy fat and protein. I think grandma would approve. 😊
- ½ large avocado, peeled, pitted, and cubed (about 1 cup)
- 4 hard boiled eggs, peeled and diced
- 1 tablespoon red onion, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ½-1 tablespoon water, if needed
- ¼-1/2 teaspoon salt, to taste
- ⅛-1/4 teaspoon pepper, to taste
- 4 slices of bread of choice, toasted (Use gluten-free bread if needed)
- 1-2 tablespoons of mayonnaise, optional
- 1-2 teaspoons dijon mustard, optional
- extra salt and pepper
- tomatoes slices, as many as you’d like
- handful of fresh baby spinach or 2 pieces of romaine lettuce leaves
- Place 4 eggs into a small pot and cover fully with water. Bring water to a boil over high heat. Reduce heat to medium-high and cook eggs at a gentle boil, uncovered, 10 minutes. Pour off hot water and gently crack each egg (this helps the shells come of easier.) Fill pot with cold water to stop cooking. Let eggs stand in cold water 10-15 minutes and then carefully peel off shells under cold running water. Chop egg and place into a medium bowl.
- Place cubed avocado, chopped egg, red onion, lemon juice, olive oil, a splash of water to moisten the mixture. Mix together and add salt and pepper to taste.
- Toast bread slices and spread mayo and mustard (optional) on one side. Top with avocado egg salad, tomato slices, extra salt and pepper, spinach leaves, and other slice of toast. Slice and half and serve. Makes 2 servings.
You May also enjoy these similar recipes:
Healthier Egg & Avocado BLT
Bacon Avocado Salad With Homemade Ranch
Ten Tasty Toast Ideas
Hi! So happy to have found your scrummy blog! I’m wondering, you have a white saucy element on the top slice in some photos but not when you show building the sandwich, which leaves dry bread on spinach. What’s the mystery sauce?
Hi Jennifer. Thank you for your kind words! I used mayonaisse for that shot. But, you can sub it out for dijon mustard or whatever you like. Thanks again. I hope you have a wonderful week!
This was so good! Also delicious on bagel chips or crackers. I’ll definitely be making this again soon!
I’m so happy enjoyed this twist on egg salad, Tracy! Dipping it with bagel chips or crackers sounds like a great healthy snack idea too! Thank you for trying the recipe and for taking the time to leave feedback. Hope you’re having a wonderful week, my friend!
I love egg salad sandwich and also love avocados in it. Love how healthy you have made them. I bet it tasted awesome, Joscelyn. Can’t wait to try this beauty.
This egg salad sandwich looks wonderfully delicious! And I pinned it too – you can’t go wrong with avocado! I love avocado!
This is definitely a healthier alternative to my usual avocado egg salad sandwich (made with curry powder and possibly too much mayo). I’ll have to give this version a try, it sounds delish! 🙂
Christie’s Take on Life. x
Avocado is the best! I love your version of egg salad.x
Yum!
Looks really really good!
Half a jar of mayo Sounds about right! (Our grandmas could be friends) Lol! This sandwich looks SO tasty! Adding avocado is genius! Love the video, it adds so much to your presentation:-)
That looks delicious! Awesome job.
This looks absolutely delicious! I’m also intrigued about the banana mayo sandwich that you mentioned. I’ve never heard of that!
Yum! Pinning this one to remember to try it!
Oh yum!! These look so fancy and gourmet 🙂 And..banana and mayo sounds STRANGELY delicious, ha!
Thank you, friend! I am still learning how to shoot video. It’s still quite a challenge to get the right lighting, shots, etc. but it’s been so much fun! Have a great weekend!
Your pics are always a treat to watch. This sandwich looks super delicious. i love the combo 🙂
Egg, avocado and tomato is one of my favorite combos. I usually make a quick salad of these three thrown together, but these sandwiches look even better!
Thank you, Sylvia! It was a delicious sandwich. I appreciate you taking the time to comment. Have a great weekend!
This looks amazing. All of my favorites in one! Trying this today.
Aw, thank you, Angela. Please let me know how you liked it. It was all gone before I knew it.
I’ve never been a fan of whole avocado, but hiding it in the mayo or mixture is a great idea. Thanks for the tip.
Thanks, K.T. It goes great as a substitute for mayo or mixed in. Thank you for you comment!
Banana and mayo? Never heard of it. Really? I’m almost tempted to try it 🙂
This looks yummy. I’m also intrigued to see you moving into the video realm. Most bloggers seem to be doing videos at the moment. I’m wondering if that’s the new direction things are going to go…
Thanks for sharing this sweet recipe
Hugs to you and your family
Yeah, I am learning as best I can. It’s fun, but also a bit challenging. It does seem like the direction things are going with social media, blogs, etc. Thank you, as always, for your encouragement, my friend. I hope you have a wonderful weekend! It’s always great to hear from you 🙂
So delicious! I have to try this. Your pictures are beautiful and you got me interested in the banana and mayo sandwich, haha!.
Ha, thanks Ros Emely! I appreciate your encouragement. Have a wonderful weekend!
Love the use of Avocado instead of mayo. Simply brilliant!
Thanks, Emily! It is a delicious substitute. Have a wonderful day!
Wow – this looks absolutely scrumptious. And, your pictures are truly fantastic!!
Thank you, Carrie! Have a great weekend!