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+ servings

Avocado Egg Salad Sandwich

Mayonnaise is replaced with creamy avocados to turn classic egg salad into a healthier treat made with hard-boiled eggs, fresh dill, lemon juice, and chopped parsley
Prep Time5 mins
Servings: 4 sandwiches


  • 8 large eggs hardboiled
  • 2 medium avocados
  • 1 1/2 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh dill
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt


  • Peel eggs and rinse under water to remove lingering shell pieces. Dice eggs into small pieces. In a medium bowl, place avocado. If avocado is firm, mash with a fork. If it's soft, leave it unmashed. 
  • Add eggs, lemon juice, dill, parsley, and salt to avocados. Stir together with a fork until combined. Serve on multigrain bread immediately or cover with plastic wrap and store in refrigerator for up to 2 days.