Combining creamy mashed avocado, a simple egg-mayo salad, and fresh vegetables, all sandwiched in crispy toasted bread, this breakfast recipe is incredibly easy to make and healthy, taking you just 15 minutes! As you bite into the crunchy bread, the crisp freshness from the lettuce and tomatoes bursts into your mouth, while the avocado egg salad fills it with creamy goodness.
With just a sprinkle of salt/pepper, a dust of chilli flakes, and a squeeze of lemon juice, this sandwich offers pure comfort and freshness in one bite. Perfect for busy mornings, or when you’re feeling too lazy to cook, yet looking for a nourishing meal.
Table of contents
Why you’ll love this recipe
- Quick and easy: Taking you only 15 minutes, it is incredibly simple to make, with no fancy skills required. Simply prep, stack, and enjoy!
- Layers of textures: This sandwich stacks crispy toasted bread, fresh, crunchy veggies, and a lush layer of creamy avocado and egg-mayo salad. A blend of contrasting textures that makes every mouthful pure satisfaction.
- Packed with nutritions: With a combination of healthy fats, high-quality protein, fibre, and vitamins, this avocado egg sandwich powers you through your busiest mornings!
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Ingredients for avocado egg sandwich
- Avocado: For the perfectly creamy avocado, choose one that is slightly soft as you squeeze but not feel too mushy.
- Eggs: You’ll need hard-boiled eggs for the egg-mayo salad.
- Bread
- Mayonnaise: Substitute with greek yogurt for an even healthier version.
- Lemon juice: Brightens the flavours by cutting through the rich, buttery avocado and creamy egg-mayo salad with a bright zing.
- Seasonings: I used salt & pepper as a flavour enhancer, plus a pinch of chilli flakes to add a slight touch of heat.
- Fresh veggies: Customise the sandwich with your favourite veggie add-ins, such as tomatoes, lettuce, spinach, etc.
How to make avocado egg sandwich
- Boil the eggs: Boil the eggs in a pot of water for 10 minutes. I used an egg boiler from MINISO, which makes it even more convenient.
- Prepare the avocado spread: In a small bowl, mash the avocado with a fork, and mix together with a pinch of salt and pepper, a dust of chilli flakes, and a squeeze of lemon juice.
- Prepare the egg-mayo salad: Chop the hard-boiled eggs and transfer them to another bowl. Mix with mayonnaise, salt, and pepper.
- Toast the bread lightly for extra crunch and warmth.
- Assemble the sandwich: Spread the mashed avocado on one slice of toasted bread, then add the egg-mayo salad on top. Layer with fresh lettuce and tomato slices. Top with another bread slice.
- Serve: Slice in half and enjoy!
Success tips on making avocado egg sandwich
Choose the right avocado.
Use a ripe but firm avocado that’s slightly soft when pressed, but not mushy. Add in a squeeze of lemon juice to prevent browning and add freshness.
For perfect hard-boiled eggs.
Cook the eggs for 10-12 minutes max to avoid rubbery yolks. Remove from heat, then transfer the eggs to a bowl of ice water for 5 minutes to stop cooking and make peeling easier.
For a boost of flavour.
Mix avocado and eggs together with a pinch of garlic powder, smoked paprika, or even a dash of hot sauce for extra flavour.
Quick, healthy, and satisfying, this avocado egg sandwich is the ultimate fuel for the day. Perfectly mashed avocado with a zing of lemon, paired with creamy egg-mayo, a hint of seasonings, and fresh veggies for crunch, all hugged by crispy toasted bread. Your breakfast just got a whole lot better!
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Avocado Egg Sandwich
Ingredients
- 1 ripe avocado
- 4 eggs hard boiled
- 6 slices of tomatoes
- 4 pieces of lettuce
- 4 slices of bread
- Salt & pepper
- 2-3 tbsp mayonnaise
- Lemon juice
- Chilli flakes optional
Instructions
- Boil the eggs: Boil the eggs in a pot of water for 10 minutes. I used an egg boiler from MINISO, which makes it even more convenient.
- Prepare the avocado spread: In a small bowl, mash the avocado with a fork, and mix together with a pinch of salt and pepper, a dust of chilli flakes, and a squeeze of lemon juice.
- Prepare the egg-mayo salad: Chop the hard-boiled eggs and transfer them to another bowl. Mix with mayonnaise, salt, and pepper.
- Toast the bread lightly for extra crunch and warmth.
- Assemble the sandwich: Spread the mashed avocado on one slice of toasted bread, then add the egg-mayo salad on top. Layer with fresh lettuce and tomato slices. Top with another bread slice.
- Serve: Slice in half and enjoy!
