There are some recipes that quietly become part of your weekly rhythm without you even realizing it. This avocado egg salad sandwich is one of those for us. It started as a quick lunch idea using leftover hard boiled eggs and a bowl of fresh herbs in the fridge, and it turned into something we now crave regularly.
What makes this version special isn’t just the avocado or the eggs. It’s the green sauce.
This recipe uses our green sauce, which goes to show how versatile sauces really are. We often think of sauce as something to dip into or drizzle over the top of a bowl or protein. But sauces can do so much more than that. They can season food from the inside out.
I recently used this same green sauce to season a pot of plain white rice for my chickpea curry bowl. Just a couple of spoonfuls stirred in while the rice was warm completely transformed it into something fragrant and flavorful. That same idea is what makes this avocado egg salad sandwich stand out.
This isn’t your typical egg salad or avocado egg salad. It’s layered, fresh, and full of complexity thanks to a blend of herbs, feta, and that punchy green sauce.
If you follow the Pantry First Method, this recipe fits right in. It’s built around using a sauce you already have in your fridge and layering simple ingredients around it. If you’re new to that idea, you can read more about how we plan meals this way in our Pantry First Method guide and explore all five of our core sauces in the Five Sauces post, including the green sauce used here.
Why This Recipe Works
The secret is balance. Creamy avocado and mayo provide richness. Dijon adds sharpness. Fresh herbs bring brightness. Feta adds salt and tang. And the green sauce ties everything together with depth and freshness.
Using a blend of herbs is a great way to add complexity, but if you don’t have all of them, that’s okay. Dill is the one I wouldn’t skip. It gives the whole salad that unmistakable fresh flavor that makes it feel intentional rather than thrown together.
Another key detail is how you mix it. This isn’t a recipe you want to aggressively stir. Folding gently keeps the avocado intact and gives you a texture that feels hearty instead of mushy.
Step by Step Guidance
Start by hard boiling your eggs. If you need a foolproof method, an electric kettle or saucepan with an ice bath works great. Once peeled, chop them into chunks rather than tiny pieces.
Dice your avocados and season them lightly with lemon juice and salt before adding them to the bowl. This step makes a big difference. Seasoning early builds flavor in layers instead of relying on one final adjustment.
Prep your vegetables and herbs next. Finely diced jalapeño adds a gentle heat without overpowering the dish. If you’re sensitive to spice, you can use half or skip it altogether.
In a large bowl, combine the eggs, avocado, vegetables, herbs, Dijon, mayo, green sauce, and feta. Use a spatula and fold gently until everything is just combined.
Taste and adjust. A little more lemon or salt can make everything pop.
Serve it on toasted bread with crisp lettuce. Sourdough, whole grain, or seeded bread all work beautifully.
Ingredient Tips and Substitutions
If you don’t have feta, goat cheese works well. If you’re dairy free, you can leave it out and add an extra spoonful of green sauce.
Greek yogurt can replace part of the mayo for a lighter version.
No fresh herbs? Use dill alone or substitute with chives or green onions.
If you want extra crunch, add diced cucumber or celery.
Serving Suggestions
This sandwich is perfect on its own, but it also works well as a scoop over greens for a salad, tucked into a wrap, or served open faced with extra herbs on top.
Pair it with roasted sweet potatoes, a simple tomato soup, or fresh fruit for a balanced meal.
Storage and Make Ahead Tips
This is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Press a piece of parchment directly onto the surface to minimize browning.
If making ahead, wait to add the avocado until just before serving for best texture and color.
FAQs
Can I make this without mayo?
Yes. You can replace the mayo with more green sauce or use Greek yogurt.
Is this good for meal prep?
It works best for short term prep. Make the base ahead and add avocado when ready to eat.
Can I use store bought green sauce?
You can, but homemade gives you the freshest flavor. Our green sauce recipe is linked here if you want to make it yourself.
What bread works best?
Sturdy breads like sourdough or multigrain hold up best.
Is this spicy?
It’s mild, especially if the jalapeño is deseeded. Adjust to your preference.
Conclusion
This avocado egg salad sandwich is a reminder that simple ingredients can feel exciting when you build them thoughtfully. Using sauces as seasonings opens up so many possibilities, and this recipe is one of my favorite examples of that idea in action.
If you try it, save it, share it, or tag me. I’d love to see how you make it your own.
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Egg Avocado Salad Sandwich
Equipment
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Mixing spoon or rubber spatula
Ingredients
- 5 large eggs hard boiled and chopped
- 2 ripe avocados diced
- 2 tablespoons Dijon mustard
- ¼ cup mayonnaise
- ¼ cup green sauce
- ⅓ cup diced tomatoes
- 1 jalapeño deseeded and finely diced
- ½ cup crumbled feta cheese
- Fresh herbs finely chopped (dill, cilantro, parsley)
- Salt to taste
- Fresh lemon juice to taste
- Bread of choice
- Lettuce for serving
Instructions
- Hard boil the eggs, peel, and chop into bite sized pieces.
- Dice the avocados and gently season with lemon juice and a pinch of salt. Set aside.
- Dice the tomatoes and jalapeño and finely chop the herbs.
- In a large bowl, add the eggs, avocado, vegetables, herbs, Dijon, mayonnaise, green sauce, and feta.
- Gently fold everything together, being careful not to overmix so the avocado keeps some texture.
- Taste and adjust seasoning as needed.
- Serve on toasted bread with lettuce.
Rufus Dewanou says
The colorful pantry