Open-Faced Avocado Egg Salad Sandwich

Open-Faced Avocado Egg Salad Sandwich Recipe

Last updated:

For years, I have been obsessed with avocados. They are rich in fiber, low in calories (50 calories per serving) and they have 20 plus vitamins and minerals. What isn’t to love about an avocado? In addition, this fruit, yes fruit, is a great substitute for other spreads such as mayo or butter. In fact, you can use avocado instead of mayo to make a delicious, filling and super healthy egg salad sandwich. Here’s the skinny….


Avocado Egg Salad Recipe

  • 2 slices of your favorite bread, toasted
  • 2 hard-boiled eggs
  • 1 avocado
  • 1 tablespoon green onion, finely sliced
  • 1/2 teaspoon fresh lemon juice
  • Salt and pepper to taste


Avocado Egg Salad Recipe

  • Cut the avocado in half and carefully remove the pit. Scrape out the flesh from the side without the pit and add it to a bowl with the lemon juice. Mash the avocado with the lemon until it’s somewhat smooth.
  • Remove one the yolk from one of the eggs and discard. Chop the eggs and remaining yolk into small pieces.
  • Gently fold the chopped eggs into the mashed avocado and stir to combine.
  • Add the green onion, reserving a few for garnish.
  • Taste and adjust the salt and pepper to your liking.
  • Spoon the egg salad over the prepared toast and serve.

Recipe: Open-Faced Avocado Egg Salad Sandwich


  • This serves one but is easily doubled to use the whole avocado.
  • If you’re saving the remaining half of the avocado, leave the pit in it, squeeze a little lemon over the flesh and put it into a Ziploc bag. Get as much air out of the bag as you can to help prevent it from turning brown.
  • This is a quick and easy breakfast or lunch that is full of protein and goodness!
  • I used an Italian bread, but you could use any kind you like, including gluten-free.
  • We like to remove one of the yolks just to make it a little healthier, but that’s completely optional.
  • Since avocado starts to turn brown soon after it’s cut, the lemon juice helps the egg salad stay nice and vibrant green, but you can leave it out altogether if you’re eating this right away.
  • I like to boil up a half dozen eggs in the beginning of the week, so I can use them for quick and easy meals like this.

To boil the eggs:

  • Add the eggs to a pot in a single layer.
  • Completely cover the eggs with cold water.
  • Add about a teaspoon of salt.
  • Bring to a full rolling boil.
  • Turn the heat down to low and cover the pot with a lid.
  • Let them sit for exactly 13 minutes.
  • After 13 minutes, drain the eggs and rinse with cold water.
  • Drain and shake the eggs around the pan to get little cracks all around the shells.
  • Fill the pot with cold water again and let the eggs for five minutes to completely cool.
  • Drain and peel.
  • Cooking your eggs, this way will usually yield a perfectly cooked egg that is easy to peel! These directions are for extra large eggs. If you’re using a smaller egg, reduce the cooking time by one minute for each size you go down. In addition, older eggs will always peel easier than fresh…fyi 😉

Leave a Comment

Your email address will not be published. Required fields are marked *