I can hardly believe it’s already April and Spring is in full bloom. But I’m SO very thankful for the warm weather and sunshine! The kids and I have been spending time outside every chance we get. Whether they’ve got all their outdoor riding toys and playing on our driveway, we’re working in the flower beds, or playing in the post-rain puddles, being outside nourishes my soul.
And with Spring, comes Easter. One of my favorite times of the year. Brighton is 3 1/2 now and has such a love for learning. We’ve been reading these really great bible story books my dad got him for his birthday last year. They are simple and age appropriate, yet truthful and so impactful. Teaching him about the true meaning of Easter these last few weeks has been such a sweet time.
Of course he’s also looking forward to a promised Easter egg hunt where he knows he’ll get some much-wanted candy. I think he also has a pretty good feeling that he’ll get a little Easter Basket. And we’ve already spent some time dying Easter eggs – these yearly traditions with little ones are just the best!
If you’ve got young kiddos, it’s likely you’ll soon be dying hardboiled eggs in an array of pastel colors as well! Of course then there’s the question of what to do with all those hardboiled eggs afterwards. Let me suggest this Avocado Egg Salad! I’ve been wanting to make a healthy avocado egg salad recipe to share on the blog for some time, and Easter seemed like the perfect opportunity!
This Avocado Egg Salad is made using Greek yogurt rather than mayo, and flavored with fresh squeezed lemon, minced onion, and fresh chopped basil and dill. It’s light and creamy, yet oh-so-satisfying! Spring is that time of year when my mind and appetite shift from the warm, hearty dishes to things that are more on the light and fresh side. The season for enjoying raw vegetables and wanting my plate full of bright colorful foods.
This Avocado Egg Salad Sandwich with Sprouts pretty much checks all those boxes!
My mom use to put fresh sprouts on her egg salad sandwiches when I was a kid. Oddly enough, that came up in a conversation not too long ago with my dad. I wish I could say my youthful palate was mature enough at that time to join her in enjoying one of those sandwiches. Unfortunately I’m afraid I had little-to-no interest at the time. But fast forward 20 or more years and I more than get why she paired the two together. So actually, it’s my mom that inspired this recipe and the little addition of fresh sprouts on top. ❤️
It’s no secret that I love shopping at Sprouts Farmers Market, so naturally I picked up all the ingredients there. Their variety of health-food products and their pricing on fresh produce keeps me coming back week after week. And of course I adore their bulk-bin section! 😉 I went with their Lucky Seven Multigrain bread for these sandwiches, which turned out great. I loved the texture of the whole grain bread paired with the creamy egg salad. And the sprouts give it another delightful later of earthy crunch.
Whether you end up with an abundance of hardboiled eggs or not, I hope you’ll give this one a try! And if you happened to know my sweet Mama, think of her when you do. ☺️
Avocado Egg Salad Sandwich with Sprouts
- 1 large ripe avocado peeled and roughly chopped
- 5 hardboiled eggs peeled and rinsed
- 3 tbsp Sprouts Lowfat Plain Greek yogurt
- 2 tbsp red onion minced
- 1 tbsp green onions minced
- 1 tbsp fresh basil minced
- 1 tsp fresh dill minced
- 1/2 tbsp lemon juice
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 8 slices Sprouts Lucky Seven Multigrain bread lightly toasted
- 4-8 red lettuce leaves
- 1 cup Sunny Creek Salad Blend Sprouts
- Add roughly chopped avocado to medium bowl and use fork to gently mash the avocado, still leaving some chunks (see picture).
- Chop hardboiled eggs and add them to avocado, followed by Greek Yogurt, red and green onion, fresh basil, dill, lemon juice, sea salt, black pepper and smoked paprika.
- Gently stir ingredients together until all flavors are thoroughly combined. Taste and add additional salt, pepper, lemon juice or fresh herbs, according to your personal preference.
- To assemble sandwiches, layer four slices lightly toasted bread with 1-2 lettuce leaves each, then evenly divide the avocado egg salad mixture among the four slices.
- Add approximately 1/4 cup sprouts (or more if desired) to each sandwich, then top with remaining bread slices. Cut, serve and eat! Enjoy!
This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!