Avocado Egg Salad Sandwich

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6 egg
3 tbsp water
3 tbsp cider vinegar
2 tsp sugar
1/4 cup celery, finely chopped
1 avocado, mashed
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp dijon mustard
1/2 tsp black pepper
1/2 tsp salt
8 slices whole-grain bread
1 cup baby arugula
8 slices bacon, cooked crisp
4 slices heirloom tomato
Nutritional Facts
Amount Per Serving
467 Calories
26 g
Saturated Fat
6 g
1163 mg
5 g
30 g
8 g
32 g


  1. Place your eggs in a single layer on the bottom of your pot and cover with cold water. The water should be about an inch or so higher than the eggs. Cover the pot with a lid. Over 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.
  2. 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.
  3. Meanwhile, combine avocado, mayonnaise, lemon juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.
  4. Peel eggs; discard shells. Slice eggs in half lengthwise; reserve 2 yolks for another use. Chop remaining eggs and egg whites. Gently stir eggs, celery, and sunflower seeds into avocado mixture. Top 4 bread slices with about ½ cup egg mixture, ¼ cup arugula, 1 tomato slice, 2 pieces of bacon, and remaining 4 bread slices.

Variation: If you want to change things up, use turkey bacon instead.