Lifestyle Diets Vegetarian Vegetarian Lunch Vegetarian Sandwich Avocado Egg Salad Sandwiches 4.5 (12) 8 Reviews Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school. By Carolyn Casner Carolyn Casner See More Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on October 13, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 20 mins Total Time: 20 mins Servings: 2 Yield: 2 sandwiches Nutrition Profile: Nut-Free Dairy-Free Healthy Aging Soy-Free Vegetarian High-Protein Low-Calorie Jump to Nutrition Facts This is a light yet satisfying lunch option, perfect for work or school.With whole-wheat bread, this sandwich offers more fiber than refined grains.Chopped celery and fresh chives add crunch and freshness to the filling. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 2 servings ½ ripe avocado 1 ½ teaspoons lemon juice 1 teaspoon avocado oil 3 hard-boiled eggs, chopped ¼ cup finely chopped celery (about 1 stalk) 1 tablespoon snipped fresh chives ¼ teaspoon salt ⅛ teaspoon ground pepper 4 slices whole-wheat sandwich bread, toasted 2 leaves lettuce Directions Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast. Originally appeared: EatingWell.com, February 2018 Save Rate Print Nutrition Facts (per serving) 351 Calories 19g Fat 30g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Serving Size 1 sandwich Calories 351 % Daily Value * Total Carbohydrate 30g 11% Dietary Fiber 7g 26% Total Sugars 4g Added Sugars 3g 6% Protein 17g 33% Total Fat 19g 24% Saturated Fat 4g 20% Cholesterol 246mg 82% Vitamin A 1761IU 35% Vitamin C 8mg 9% Folate 119mcg 30% Sodium 642mg 28% Calcium 141mg 11% Iron 3mg 15% Magnesium 68mg 16% Potassium 547mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.