Avocado Egg Salad Sandwich
I’m finally back! Starting off my comeback with a super delicious, easy to make, summer recipe– Avocado Egg Salad. This egg salad is a great, healthy alternative to traditional egg salad. I love to put mine on a bagel, but it can be served on bread, peppers, celery, or even on its own! The egg salad is a perfect dish for your next summer bbq!
the details of avocado egg salad
Egg salad on an everything bagel has been one of my favorite lunches since 5th grade. I always thought of it as a treat, as I only got to make it on the weekends. The combination of everything bagel seasoning and eggs is out of this world. Flash forward a few years later, when I wanted to find a healthier alternative; I realized I could substitute Miracle Whip with avocado.
The avocado does not change much of the flavor and adds a ton of nutrients. Plus you can still add a bit of mayo/miracle whip for a hint of the traditional flavor. Adding lemon also brings a tart taste to the egg salad, making the mayo less needed.
So what makes this egg salad so great? The fact that it takes so few ingredients. With just 5 ingredients, you can make a delicious, nutrient dense meal, that spices up your weekly eats and is perfect for the summer.
egg salad substitutes
If you don’t like avocado, you can follow this recipe and use mayo/miracle whip instead. This will create a traditional egg salad which is just as tasty!
Another way to change up the egg salad sandwich is to switch the bread you eat it on. I like to use an everything bagel, but cranberry bread, wheat bread, and even a roll would pair really well!
Overall, if you make this recipe, please leave a comment below, tag me on Instagram, pin it, or go like my page/share on Facebook! Be sure to sign up for my newsletter, 4 Secret Recipes of the Month, for other, never before seen, recipes!
Avocado Egg Salad Sandwich
Ingredients
- 2 eggs
- 1/2 avocado
- spritz of lemon
- salt and pepper to taste
- 1 everything bagel
Instructions
- Place eggs in a pot and cook for 15 minutes once the water is boiling.
- While the eggs are cooking, cut and mash your avocado. Add in the lemon juice, salt, and pepper.
- Once the eggs are done, cool them for 5 minutes or longer if you want your egg salad cold.
- Once cooled, peel the eggs and put them in an egg slicer. I always slice the egg once horizontally and once vertically. Add the sliced eggs to the avocado mixture.
- Combine the avocado mixture until the yolks are mashed. Once well combined, you can refrigerate the egg salad.
- While refrigerating, toast your bagel to your liking. Once toasted, put the egg salad on for a tasty sandwich. Enjoy!
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