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Avocado Egg Salad Tea Sandwiches

Avocado Egg Salad Tea Sandwiches // Karista's Kitchen


I may have lived on these Avocado Egg Salad Sandwiches during our move. I like to make a batch of this egg salad and keep it in the fridge for a quick bite. Especially when both breakfast and lunch have eluded me. I also sneak a spoonful here and there as I’m walking past the fridge. 

Not only does this avocado egg salad contain two of my favorite ingredients, it’s also a great source of protein and healthy fats. It makes a tasty sandwich when paired with fresh sourdough or gluten-free bread and a good handful of microgreens. Sometimes I add the egg salad to dressed spinach and arugula which makes a lovely grain free lunch.

Avocado Egg Salad Tea Sandwiches for Spring Brunch or Mother's Day // Karista's Kitchen

The way I love this Avocado Egg Salad the most, is when I smear it on a thick piece of toast. Ha! I rhymed again. 

I originally created this egg salad to be used as tea sandwiches for a spring or Mother’s Day brunch. However, this avocado egg salad is so divine, I think it works well served a multitude of ways.

Although I adore onions, I do not like them in my egg salad. I think something a bit more subtle, like chives, works best in egg salad. I do however, LOVE dill pickle relish in my egg salad. It gives this recipe a little tang and sweetness that blends nicely with the lemon juice and mayonnaise.

You definitely want to use a good quality mayonnaise in this recipe.  If you make your own mayonnaise that’s even better. If you don’t, choose a mayo with olive oil, sunflower or safflower oil or even avocados as a base. I don’t want to sound the canola oil police, but frankly, canola oil is a dirty word in my house.

Feel free to use this delectable egg salad for everyday sammies, special brunch tea sandwiches, dolloped on a spring green salad, smeared on a giant piece of toast or right out of the bowl. 🙂

Delicious Wishes and Loads of Love,


Avocado Egg Salad Tea Sandwiches

Serving Size: Makes about 2 cups

Avocado Egg Salad Tea Sandwiches


  • 6-8 large hard boiled eggs, peeled and lightly mashed
  • 1-2 ripe avocados, lightly mashed
  • 1/3 cup mayonnaise, or more as needed
  • 1/4 cup chopped fresh chives, or more to taste
  • 1/4 cup dill pickle relish, or more to taste
  • 1-2 teaspoons Dijon mustard
  • Squeeze of lemon juice
  • Salt and pepper to taste
  • Fresh microgreens, optional


  • Gently fold together the mashed hard boiled eggs, avocado, mayonnaise, pickle relish, Dijon mustard and lemon juice. Season to taste with salt and pepper.
  • Refrigerate for an hour and then use for tea sandwiches, sandwiches and salads with fresh microgreens.
  • Notes

    I've given approximate measurements of ingredients, however, feel free to adjust all the ingredients to suit your tastes.

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  • Reply
    April 12, 2017 at 12:00 pm

    Hi Karista! I made this delicious egg salad last night for dinner! We had a lot of boiled eggs leftover from our Seder so your recipe timing was spot on. I served it on a bed of spinach with asparagus spears on the side and we loved it. Thank you! I’m craving spring flavors (especially since we have yet more snow/sleet/rain falling…) and this was perfect. I didn’t know you moved so we need to catch up. I hope you’re settling in well. Hugs to you! xx

    • Reply
      April 14, 2017 at 7:11 am

      Hannah, I’m so happy you love the recipe! We’re still in Oregon, about 40 minutes north of where we were. We’re still having winter like weather here too! I’m so ready for spring. 🙂 Yes, let’s definitely catch up soon. xoxo Karista

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