Avocado replaces the mayo in these quick and easy avocado egg salad sandwiches. The salad is flavored with fresh chives and lemon and makes for a delicious sandwich!
I love sandwiches during the summer because they’re easy and often require very little cooking depending on what they’re made with. Egg salad tops the list and I could have an egg salad sandwich several times a week with some crunchy chips and a glass of iced tea on the side. It’s a quintessential summer lunch in my mind.
I love classic egg salad, but I wanted an alternative recipe that doesn’t require a lot of mayo since I’m trying to be a little more conscious about what I’m eating (which, by the way, is a hard thing to do when you love to cook and eat like I do!).
Thanks to the avocado this egg salad is still rich and creamy so I don’t even miss the mayo. I like serving it on toasted bread with some sprouts and tomato – it’s delicious!
Ingredients for Avocado Egg Salad
In addition to eggs, this new version has avocado (hello, healthy fat!), which replaces all of the mayo. There’s also some fresh chives and a squeeze of fresh lemon juice along with a little salt – all in all, you only need five ingredients!
You can switch up the herbs in this salad depending on what you have on hand. Fresh parsley, thyme, and basil would work well, too. Or try a combination of herbs.
I like my avocado egg salad on toasted bread but you can also wrap it up in tortillas, serve it on bagels or soft buns, or turn it into a salad and scoop some on to of some crisp greens with other veggies.
Can I make avocado egg salad ahead?
You can boil the eggs ahead of time and keep them in the refrigerator until you’re ready to make the sandwiches. As far as the avocado egg salad, I don’t recommend making it ahead because the avocado will probably brown and look a little unappealing.
How do you know when an avocado is ripe?
Ripe avocados will give a bit when you gently press them. They will feel slightly soft while still being firm. If it’s mushy the avocado is overripe. If it’s hard it’s not yet ripe.
How do you store avocados?
Most likely, when you buy avocados at the store, they will won’t be ripe. I like to ripen my avocados on the counter at room temperature. It usually takes a couple of days and, once ripened, I pop them in the fridge. The cold air will slow the ripening process and they keep well for up to a week this way.
More Sandwich Recipes
Looking for more summer sandwich recipes? Here are a few more of my favorite recipes…
- Crab Salad Sandwich
- Sun-Dried Tomato Chicken Salad Wraps
- Lobster Salad Sandwiches
- Caprese Roast Beef Sandwiches
- Bacon Blue Cheese Chicken Salad Sandwiches
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Avocado replaces the mayo in this easy and delicious egg salad! I like mine on toasted bread with tomato slices and alfalfa sprouts.
- 1/4 cup mashed avocado (from about 1/2 a medium avocado)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 teaspoon chives, chopped
- 4 hard-boiled eggs, finely chopped
- In a medium bowl, combine the mashed avocado, lemon juice, salt, and chives until combined.
- Add the chopped hard-boiled eggs and stir until well combined.
- Category: Salads
- Method: Mix
- Cuisine: American
- Calories: 192
- Sugar: 0.5g
- Sodium: 725.7mg
- Fat: 14g
- Saturated Fat: 3.7g
- Unsaturated Fat: 8.9g
- Trans Fat: 0g
- Carbohydrates: 3.4g
- Fiber: 2g
- Protein: 13.2g
- Cholesterol: 372mg
Keywords: avocado egg salad, egg salad with no mayo
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.