Avocado Egg Salad Sandwich



Serving size

1 sandwich with 1/2 cup egg salad and greens
30 minutes

This egg salad can be multiplied will keep well, refrigerated, 2-3 days. It may oxidize (the avocado migh turn brownish) but it is still good.

Avocado Egg Salad Sandwich


3 quart Water
4 large Egg(s)
2 medium Avocados, raw
1 Tbsp. Apple cider vinegar (or lemon juice)
2 medium Green onions (sliced)
1/2 tsp. Salt
1 to taste Black pepper
1/3 cucumber Cucumber (peeled and diced small)
1 tsp. Sriracha (optional)
1 cup Arugula, raw (or spinach)
8 slices Whole wheat bread (or gluten-free whole grain bread)


Place eggs in medium pan and cover with water. Bring to a boil.

Once the eggs are boiling, cover the pot, turn off the heat, and set timer for 10 minutes. Once the timer is up, drain the water and place the eggs in an ice water bath.

In a medium bowl, mash the avocado with the vinegar with the back of a fork.

Peel the eggs then dice or roughly chop them. Fold the egg, green onion, salt, pepper, and cucumber into the mashed avocado mixture.

Serve 1/2 cup of egg salad with spinach or arugula on top of whole wheat sandwich thins or whole wheat bread.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin users. (You may choose to leave out the greens and it will be safe.)

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.


This is NOT a low sodium recipe

Recipe Notes

Great on whole wheat pita, on top of a salad, or on its own.

"Who the f*** needs an avocado slicer? A person without any goddamn sense, that’s who."

Thug Kitchen LLC Bad Manners: The Official Cookbook: Eat Like You Give a F*ck: A Vegan Cookbook