Herby Avocado Egg Salad Sandwiches make for a delicious and filling lunch to ward off the afternoon slump. This easy mayo-free egg salad recipe is loaded with health benefits for a high-impact meal!
If you’re looking for an energizing lunch recipe to put on repeat, you’re in the right place!
These easy mayo-free egg salad sandwiches are creamy with avocado and rustic with fresh herbs.
You’ll love how easy and tasty they are!
How do you like your egg salads?
Do you take the classic approach with mayonnaise? Season it up with curry powder like my Curried Egg Salad?
Mixed up with pesto? Studded with sun-dried tomatoes?
Sexy and mayo-free mixed up with mashed avocado?
And since we’re talking preferences, what’s your relationship with the herb like?
Do you herb infrequently? On special occasions? Once a week? On the daily? Are you a wake n’ herb-er?
Just checking.
This recipe is a re-visit to one of the most popular recipes on my site – the Mayo-Free Avocado Egg Salad.
You all embraced that recipe so hard, that I figured I would bring it back with a twist.
I added some fresh herbs in order to boost the flavor and fresh appeal.
I know, I know…nothing revolutionary considering the recipe stayed exactly the same, but lemme tell you…some fresh basil, sage, rosemary, and thyme turns this thing into a whole new vegetarian animal.
How to Make Herby Avocado Egg Salad Sandwiches:
Boil eggs on the stove top for 10 minutes, then transfer them to an ice bath until completely chilled.
Mash up an avocado and a half, peel and chop up your hard boiled eggs, and mix the two together with some cider vinegar (or lemon juice), sea salt, and freshly chopped herbs.
You can use the egg salad on sandwiches with baby spinach, or add a scoop to your green salad for some protein.
Tools I Used to Prepare This Recipe:
Enjoy this delicious easy lunch recipe!
Herby Avocado Egg Salad Sandwiches
Ingredients
- 6 eggs hard boiled
- 1 ½ ripe avocados peeled and mashed
- 1 clove large garlic minced
- 3 tablespoons cider vinegar or fresh lemon juice
- ½ teaspoon sea salt to taste
- 6 to 8 large basil leaves finely chopped
- 2 sprigs thyme
- 4 leaves sage finely chopped
For Serving:
- 8 slices gluten-free bread of choice toasted
- 3 handfuls baby spinach
Instructions
- Peel and chop the avocados and place them in a bowl. Mash until creamy using a fork.
- Peel and chop the hard boiled eggs and add them to the bowl with the mashed avocado along with the rest of the ingredients. Stir everything together well until the mixture is well-combined and creamy.
- Taste the egg salad for flavor and add more sea salt or lemon juice to taste.
- Prepare sandwiches by adding baby spinach and desired amount of egg salad to toasted bread. Serve and enjoy.
Becky Winkler (A Calculated Whisk)
Monday 28th of March 2016
To be honest I have never liked egg salad in the past, but with all this avocado and herb action, I'm tempted to give it another try! Love this idea!
Sarah @ Making Thyme for Health
Monday 28th of March 2016
You are such a clever little devil thinking to post a recipe that includes hard boiled eggs the day after Easter. Why can't my brain work that way? Why?!
I think the added herbage sounds amazing and you know I am all about eating those vegetarian animals. ;)
Thalia @ butter and brioche
Monday 28th of March 2016
I love avo on toast and definitely am inspired to try this recipe out. Perfect for lunch today & good thing I have all the ingredients on hand.
Judith
Monday 28th of March 2016
I do at least a dozen of eggs in my electric pressure cooker at a time and keep the hard cooked eggs on hand. I always use avocado in place of mayo for all my salad recipes and dressings. What I like about this one is the addition of the leafy green spices. I don't eat any wheat products at all and I've lost 75 pounds since I went wheat free so I'll not use the bread. But the rest of it sounds great. I call them hard cooked rather than hard boiled because the eggs don't have to be boiled to cook them. The higher the temp, the more likely the ugly dark ring around the yolk from "boiling" them.
Medha @ Whisk & Shout
Monday 28th of March 2016
These avocado egg salad sandwiches pack a serious protein punch! Easter has never been a thing for me, and until this year, when I saw all the delicious brunch food, I didn't miss it. Now I'm dying to do Easter brunch :)