Avocado Egg Salad Sandwich with Sprouts

4 from 1 vote

Avocado Egg Salad Sandwich with Sprouts

This Avocado Egg Salad is made using Greek yogurt, and flavored with fresh lemon and herbs. It’s light and creamy and oh-so-satisfying - perfect for Spring!

Prep Time20

Course: Breakfast/Lunch, brunch, Lunch

Cuisine: American

Keyword: egg salad, sandwich

Servings: people

Calories: 207kcal

Author: Kaylee Pauley

Ingredients

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

Instructions

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!

Notes

Due to the varying nutrition info of your choice of bread and toppings, the nutrition listed is only for the avocado egg salad recipe (1/4 recipe per sandwich).

Nutrition