Herby Avocado Egg Salad Sandwiches

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

Yield: 4 Sandwiches

Prep Time: 20 minutes

Total Time: 20 minutes

Creamy herby egg salad sandwiches with avocado are an amazing lunch!

Print

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

1. Peel and chop the avocados and place them in a bowl. Mash until creamy using a fork.
2. 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.
3. Taste the egg salad for flavor and add more sea salt or lemon juice to taste.
4. Prepare sandwiches by adding baby spinach and desired amount of egg salad to toasted bread. Serve and enjoy.

Nutrition Information

Yield 4 Serving Size 1 Sandwich
Amount Per Serving Calories 381Total Fat 17gUnsaturated Fat 0gCarbohydrates 42gFiber 8gSugar 5gProtein 15g