Avocado Egg Salad Sandwich

Courtesy of Chef Lynn Crawford. 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.

Prep Time:
15 min
Cook Time:
30 min


Nutrition Facts
  • 6 large eggs
  • 3 tbsp (45 mL) water
  • 3 tbsp (45 mL) cider vinegar
  • 2 tsp (10 mL) sugar
  • 1/4 cup (60 mL) finely chopped celery
  • 1 ripe avocado, mashed
  • 1 tbsp (15 mL) mayonnaise
  • 1 tsp (5 mL) lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 tsp (2.5 mL) black pepper
  • 1/2 tsp (2.5 mL) kosher salt
  • 8 slices whole-grain bread
  • 1 cup (250 mL) baby arugula
  • 8 slices maple turkey bacon, cooked crisp
  • 4 slices heirloom tomato


  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 1/2 cup egg mixture, 1/4 cup arugula, 1 tomato slice, 2 pieces of turkey bacon, and remaining 4 bread slices.