Herb-Infused Avocado Egg Salad Sandwich

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2
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This Herb-Infused Avocado Egg Salad Sandwich is the ultimate twist on a classic comfort food. With creamy avocado and fresh herbs, it's both refreshing and satisfying, making it perfect for any time of year.

Ingredients for Herb-Infused Avocado Egg Salad Sandwich

The star of this recipe is the avocado, lending its creamy texture and healthy fats to the egg salad. The eggs provide protein and a hearty base to the mixture. Mayonnaise acts as a binding agent, adding richness alongside the Dijon mustard which gives a gentle tang. A splash of lemon juice brightens everything up while preventing the avocado from browning. Fresh herbs like dill and chives infuse the salad with a garden-fresh flavor. The butter lettuce and whole grain bread provide a crisp, nutritious setting for the salad, and the tomato slices add a juicy, sweet contrast.

Tips & Tricks

  • To prevent the avocado from browning, add the lemon juice immediately after mashing.
  • Chill the sandwiches for 30 minutes before serving for a refreshing, cold dish.
  • Use a serrated knife to cut the sandwiches for cleaner slices and less mess.

Serving Suggestions

This sandwich pairs wonderfully with a cup of vegetable soup or a side of fresh fruit, making for a balanced and satisfying meal. For a picnic, pack the components separately and assemble right before eating to keep everything fresh.

Frequently Asked Questions

Can I make this egg salad ahead of time?
Yes, you can prepare the egg salad up to a day in advance. Store it in an airtight container in the refrigerator.
What can I use instead of mayonnaise?
Greek yogurt or a vegan mayo can be good substitutes if you're looking to vary the flavors or reduce calories.

Herb-Infused Avocado Egg Salad Sandwich Recipe Walkthrough

Start by placing the eggs in a saucepan and cover them with water. Bring the water to a boil, then turn the heat down to let them simmer gently for about 10 minutes. Once done, transfer the eggs to a bowl of ice water. This will cool them quickly and make peeling a breeze.

While the eggs cool, scoop out the ripe avocado into a mixing bowl. Use a fork to mash it until smooth; a few small lumps are okay as they add texture. Stir in the mayonnaise, Dijon mustard, and lemon juice until you have a creamy base. Toss in the chopped dill and chives, then season with salt and pepper to taste.

Once the eggs are cool, peel and chop them into small pieces. Gently fold them into the avocado mixture, ensuring they're evenly coated but not overmixed to keep the texture intact.

Lay out two slices of whole grain bread and place a leaf of butter lettuce on each. Spread the egg salad mixture generously over the lettuce, then top with tomato slices. Cap it off with the remaining bread slices, and your sandwich is ready to serve immediately.

Why You'll Love This Recipe

  • Quick and easy to prepare for a busy lunch or a light dinner.
  • Packed with healthy fats and protein, keeping you full longer.
  • Herbs add a fresh, bright flavor that elevates the traditional egg salad.
  • Versatile enough to customize with your favorite ingredients.

Ingredients

6 large eggs
1 ripe avocado, peeled and pitted
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
1/2 tsp salt
1/4 tsp black pepper
4 slices whole grain bread
2 leaves butter lettuce
1 medium tomato, sliced

Step-by-step Instructions

1. Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and let simmer for 10 minutes.
2. Remove from heat and transfer eggs to a bowl of ice water to cool for 5 minutes.
3. Peel the eggs and chop them into small pieces.
4. In a mixing bowl, mash the avocado with a fork until smooth. Add mayonnaise, Dijon mustard, lemon juice, dill, chives, salt, and pepper, and mix until well combined.
5. Gently fold in the chopped eggs.
6. Lay out two slices of bread and top each with a leaf of butter lettuce.
7. Spread the egg salad mixture evenly over the lettuce leaves.
8. Add tomato slices on top of the egg salad.
9. Top each with the remaining slices of bread and serve immediately.

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