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Avocado Egg Salad Sandwich

Avocado Egg Salad Sandwich

Swap out your traditional Egg Salad Sandwich with this healthier and tastier version of Avocado Egg Salad Sandwich, for your and your kid’s lunchboxes. 
Course Lunch, Sandwich
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 406kcal
Author Manju


  • 4 slices whole grain bread
  • 1 tbsp butter

For the Avocado Egg Salad

  • 1 avocado ripe
  • 3 eggs boiled and peeled
  • 2 tbsp mayonnaise with avocado oil
  • 1/2 tsp dijon mustard
  • 1/4 cup diced onion
  • 2 splashes tabasco sauce
  • salt to taste
  • fresh crushed black pepper to taste
  • lemon juice a squeeze


  • Toast the bread slices on both sides with the butter and keep aside.
  • Dice the avocado and the boiled eggs and place them in a large bowl. Add the mustard, mayo, onion, tabasco, lemon juice, salt and pepper and toss well.
  • Divide and spread the avocado egg salad on the bread slices and put two slices together to make the sandwich.


Calories: 406kcal | Carbohydrates: 10g | Protein: 10g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 266mg | Sodium: 290mg | Potassium: 578mg | Fiber: 6g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 10.8mg | Calcium: 49mg | Iron: 1.9mg