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Minty Avocado and Egg Sandwich

Sandwiches are everybody favorite, even though I am a big fan of a big Indian breakfast, I always give in to sandwiches in the morning as a matter of convenience and the million ways to make it healthy and delicious. Since I was requested on my instagram account soul.some for some quick and healthy breakfast ideas, I wanted to share this favorite minty avocado and egg sandwich recipe of mine. Very much inspired by Japanese egg sandwiches. They are melt in mouth and I wanted to give a healthy indian twist to it.

There are two filling ideas in this. You can make both separately as two diferent sandwiches or have them layered like I did here. End goal is to eat a satisfying and filling breakfast.
Prep Time20 mins
Course: Appetizer, Breakfast
Cuisine: American, fusion, Indian
Keyword: avacado sandwich, egg sandwich, healthy breakfast, healthy recipes, indian breakfast ideas, sandwiches
Servings: 2 people


  • 2 Eggs
  • 1/2 Ripe Avocado chopped
  • 1 tbsp Mayonaise
  • Salt to taste
  • Powdered sugar optional
  • 1 1/2 tbsp Mint chutney
  • 4 Bread slices


  • In a pot, boil the eggs to medium consistency. This roughly takes about 10-12 minutes, Once the eggs boiled, gently remove them peel once it cools down.
  • Chop the boiled eggs in to large or small chunks of your choice. Small chunks will make the sandwich more creamy, if you prefer to have a bite of egg in your sandwich go for large chunks. (note 2)
  • Add the chopped eggs in a bowl, add mayonnaise, salt and sugar as mentioned in the ingredients. With a fork mix in well till it all combines to one fluffy mixture. Keep it aside until use. (note1)
  • In a separate bowl, add the avocado, and mint chutney, mix in well. And keep aside
  • Now trim the edges of the bread slices. If you don’t prefer to you can keep it as it is. Now gently spread some egg mixture on one slice and top it with a later of avacado and mint mixture.
  • Keep another slice of bread on top and press it down gently.Cut into triangles or serve as open sandwich. For an extra kick sprinkle some red chilli flakes.
  • Refrigerate for 10 minutes and serve it cold.


You can refrigerate this mix it incase you will have no time to boil, peel and mix in the morning rush hour.
It is important to wait for the eggs to be completely cooled before adding the mayonnaise to it.
If you wish to toast it you can but I like to serve it without toasting.