Avocado Egg Salad and Salmon Sandwich Recipe

An open-faced avocado egg salad sandwich topped with wild Nova salmon and crisp cucumber slices—light, protein-rich, and full of heart-healthy fats. This version keeps the calories low while delivering satisfying flavor and texture, making it a great option for breakfast, brunch, or lunch.

Avocado Egg Salad and Salmon Sandwich

This easy avocado egg salad and salmon sandwich comes together quickly when you have simple ingredients on hand. By making it open-faced and swapping some yolks for mashed avocado, you cut calories and boost healthy fats without sacrificing creaminess. The wild Nova salmon (lox-style) adds smoky, savory notes and a boost of protein. If you enjoy healthy sandwiches, this one pairs the bright herbs and tangy mustard with rich avocado and egg for a balanced bite.

Why this sandwich works

Using half the egg yolks and adding avocado gives you a rich, creamy texture without the heaviness of a full mayo-based egg salad. Avocado provides unsaturated fats and fiber, while the egg whites and salmon supply sustained protein to keep you full. Making the sandwich open-faced reduces bread calories and lets the toppings shine, while cucumber adds a refreshing crunch and extra hydration.

Alternatives and substitutions

If you don’t like salmon or lox, substitute another protein such as turkey, smoked trout, or sliced tomato, or omit it entirely.
You can make this with a classic egg salad base if you prefer—use the full yolks and adjust the mayo to taste.
Use gluten-free bread or a lettuce wrap to make the sandwich gluten-free.
Add pickled red onions or a few capers for a briny contrast.
Turn these into appetizer bites by using crackers or cucumber rounds instead of bread for a lighter party-friendly option.

This recipe is ideal for a quick breakfast or a light lunch. If you prepare the egg salad ahead of time, store it in an airtight container in the refrigerator for up to two days for best texture and freshness. Assemble the sandwiches just before serving to keep the bread crisp.

More healthy sandwich ideas

Open-Faced Tuna Melt
Turkey Club
Open-Faced Turkey Melt
Hummus Avocado Toast
Greek Salad Sandwich

Healthy Avocado Egg Salad and Salmon Sandwich

Yield: 4 servings (1 sandwich per serving)

Prep: 10 mins • Cook: 10 mins • Total: 20 mins

Ingredients

2 large hard-boiled eggs (use the yolks as specified below)
2 large hard-boiled egg whites, chopped (discard the remaining yolks if you prefer fewer yolks)
1/2 Hass avocado (about 2 oz), mashed or cut into small dice
1 tbsp light mayonnaise
1/2 tsp Dijon mustard
1/2 tsp caper brine (optional, for extra tang)
1/2 tbsp fresh chives or dill, finely chopped
1/4 tsp kosher salt, or to taste
Pinch freshly ground black pepper
12 thin cucumber slices
4 slices Wild Nova salmon (about 4 oz total)
4 slices whole-grain bread, toasted (or your preferred bread)

Instructions

Prepare the egg salad: combine the reserved egg yolks with the mashed avocado, light mayonnaise, Dijon mustard, and caper brine if using. Add the chopped chives or dill, salt, and a pinch of pepper. Mash and mix with a fork until creamy but still slightly chunky.
Fold in the chopped egg whites, tasting and adjusting seasoning with more salt or pepper if needed. Keep the mixture chilled if not assembling immediately.
To assemble each open-faced sandwich: place one toasted slice of whole-grain bread on a plate. Lay 1 ounce (about one slice) of Wild Nova salmon on the toast, arrange 3 thin cucumber slices on top of the salmon, and then divide the egg salad evenly among the four toasts.
Serve immediately. Garnish with extra chives, dill, or a squeeze of lemon if desired.

Tips and variations

For a creamier egg salad, mash the avocado completely and use a little more light mayonnaise.
If you prefer more yolk flavor, add one full yolk instead of half. The original approach uses half the yolks to reduce calories while retaining richness.
Swap the whole-grain toast for a crostini or sliced baguette for a more elegant appetizer presentation.
To reduce sodium, rinse smoked salmon briefly or use a lower-sodium smoked fish option.

Nutrition (per sandwich)

Calories: 226 kcal • Carbohydrates: 22.5 g • Protein: 16.5 g • Fat: 8 g • Fiber: 4 g • Sugar: 5 g • Cholesterol: 101 mg • Sodium: 504 mg

If you try this recipe, consider jotting down any tweaks you make—small changes often make a recipe fit your taste or dietary needs perfectly. Enjoy this bright, satisfying sandwich any time you want a balanced, flavorful meal under 300 calories.