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Avocado Egg Salad Sandwich

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Avocado Egg Salad Sandwich

4 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: avocado, dairy free, Egg Salad, sandwiches, vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 400kcal


  • 4 large egg
  • 1 medium avocado
  • 1/4 cup mayonnaise, light
  • 1 tablespoon vinegar, red wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 teaspoon chives, fresh, chopped
  • 8 slice bread, whole wheat
  • 1 teaspoon mustard, dijon
  • 2 cup spinach

Serve With

  • 2 cup raspberries


  • Boil eggs; allow to cool, then peel. Scoop avocado from the skin.
  • Add the first 7 ingredients (through chives) to a food processor and pulse a few times to combine, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the desired consistency, adjusting the seasoning as necessary.
  • Spread mustard onto bread, then add avocado mixture and spinach, forming 4 sandwiches.
  • Slice sandwiches in half if desired; serve with fruit on the side.
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Calories: 400kcal | Carbohydrates: 41g | Protein: 17g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 547mg | Fiber: 11g | Sugar: 7g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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