Egg salad sandwiches get a healthy Mediterranean twist with this easy recipe! Mayonnaise is swapped for creamy avocado and tangy Greek yogurt for a light and nutritious boost. Enjoy over lettuce or between two slices of bread!
Prep the avocado: Slice the avocado in half and remove the pit. Use a metal spoon to scoop the flesh into a medium mixing bowl, then immediately add the lemon juice to prevent it from browning. Use a fork to lightly mash the avocado with the lemon juice.
Mix the egg salad: Add the eggs, yogurt, celery, shallot, parsley, and dill. Season with a good pinch of kosher salt, black pepper, and red pepper flakes (if using). Add a small drizzle of olive oil and mix until combined. If not serving immediately, cover and keep cold in your refrigerator for later.
Serve: Top with more fresh herbs and serve on its own or wrapped in lettuce. Or, to make a sandwich, slice the bread in half and spread the egg salad on one side. Top with romaine lettuce and the other half of the bread. Serve immediately.
Leftovers and storage: Avocado egg salad can be stored, sealed tightly in the fridge, for up to 2 nights.
Don’t over-mash the avocado: A light mash brings out the creaminess and holds the sandwich together, but you don’t want to make a full puree. Mash until the avocado is creamy and chunky.