Avocado and Egg Salad Sandwiches

Avocado and Egg Salad Sandwiches

4 from 1 vote
Recipe by NZEggs Course: LunchDifficulty: Easy


Prep time


Cooking time


Total time



This sandwich is perfect for busy days. It can be made ahead of time for a lunch on the go or for a quick sit down lunch with family and friends.


  • 6 large eggs

  • 3 tbsp water

  • 3 tbsp cider vinegar

  • 2 tsp sugar

  • ¼ cup finely chopped celery

  • 1 ripe avocado, mashed

  • 1 tbsp mayonnaise

  • 1 tsp lemon juice

  • 1 tsp Dijon mustard

  • ½ tsp black pepper

  • ½ tsp salt

  • 8 slices whole-grain bread

  • 1 cup baby lettuce leaves

  • 8 slices bacon, cooked crisp

  • 4 slices tomato


  • Place the eggs in a single layer on the bottom of a pot and cover with cold water. The water should be about 3-5 cm or so higher than the eggs. Cover the pot with a lid. Over a high heat, bring your eggs to a rolling boil. Remove from heat and let stand in water for 12 minutes for large eggs. Reduce the time slightly for smaller eggs and increase the standing time for extra-large eggs. Drain water and immediately run cold water over eggs until cooled.
  • Place eggs in a large ice water-filled bowl. While eggs cook, combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.
  • Meanwhile, combine avocado, mayonnaise, lemon juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.
  • Peel eggs; discard shells. Slice eggs in half lengthwise; reserve 2 yolks for another use. Chop remaining eggs and egg whites. Gently stir eggs and the celery into avocado mixture. Top 4 bread slices with about ½ cup egg mixture, 1/4 cup lettuce leaves, 1 tomato slice, 2 pieces of bacon, and remaining 4 bread slices.


  • Recipe and Image Credit; Egg Farmers of Canada

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