Egg Avocado Salad Sandwich
A fresh, creamy egg avocado salad sandwich made with herbs, feta, and our versatile green sauce for bold, layered flavor.
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.
Notes
This egg avocado salad sandwich uses our green sauce to show how versatile sauces can be beyond dipping. Sauces can season food from the inside out, adding depth and balance. Store leftovers in an airtight container for up to 2 days. Best enjoyed fresh.
Nutrition
Serving: 220gCalories: 420kcalCarbohydrates: 24gProtein: 17gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 240mgSodium: 520mgPotassium: 680mgFiber: 8gSugar: 3gVitamin A: 820IUVitamin C: 18mgCalcium: 180mgIron: 3mg
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