The salad comes together quickly; hard-boiled eggs, ripe avocado, and cottage cheese mashed together with tarragon, then studded with thinly sliced radishes for color and crunch. It goes onto toasted whole wheat bread with green lettuce and cucumber slices, which add a cool freshness that makes the richness of the avocado egg mixture feel balanced. Juicy is the word that comes to mind after the first bite.

Two sandwiches, one bowl for the salad, ten minutes. The tarragon is the detail worth not skipping — its faint anise note is subtle enough that you might not place it, but the sandwich tastes noticeably flatter without it.

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Key Ingredient in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

FOR THE SALAD

Avocado
Hard boiled eggs
Cottage Cheese
Radishes
Tarragon – fresh tarragon is preferred, but dried will do the trick as well. Tarragon pairs really well with eggs, but parsley and dill will also work.

FOR THE SANDWICH

Whole wheat bread – it goes without saying that you an use any bread you prefer. I prefer whole wheat bread, or even better whole wheat whole grain bread, it add flavor and texture to your sandwich.
Lettuce – any type of green lettuce will do, or spinach and/or arugula.
Cucumber

How to Make Avocado Egg Salad Sandwich

Step 1 – Make the Avocado Egg Salad by mixing chopped hard boiled eggs, avocado, cottage cheese, finely chopped radishes, tarragon and salt & pepper to taste.

The texture of this salad is up to you, as you can chop the boiled eggs and the avocado coarsely or fine. Personally, I prefer to cut is coarse, otherwise it easily become an avocado egg spread. The finely chopped radishes take care of the crunch and just a little bit of color.

Step 2 – Prepare the sandwich:

Toast or grill the bread slices until crunchy.
Place lettuce leaves on both sandwich halves.
Place cucumber slices on lettuce (both sides again).

2 wooden planks, each with 2 slices of toast. One with just lettuce the other one with lettuce and cucumber slices.

2 image of wooden planks. One image with one slice with lettuce, cucumber and avocado egg salad and the other with lettuce and cucumber. Second image is two hands folding one half over the other.

Step 3 – Finalize sandwich:

Spread avocado egg salad over one side of the sandwich.
Place the other half of the sandwich on top of the salad.
Cut in half and you have an Avocado Egg Salad Sandwich.
Repeat this for the second sandwich.

This sandwich offers a combination of flavors, colors and texture. Serve the sandwich as breakfast or lunch. You can make the avocado egg salad in advance, but I would suggest you wait with assembling it until you’re ready to eat. Assembling the sandwich too long ahead of time may result in the bread becoming soggy. The crunch will be less apparent and the whole sandwich may fall apart when you bit into it.

Image of 2 half avocado egg salad sandwiches on top of each other.

Alternatives and/or variations

Use mayonnaise, yogurt or a combination of those two, instead of cottage cheese.
Add red onion, chives or green onions/scallions.
Add celery for some extra crunch.
Add a squeeze of lemon.
Add mustard.

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