Creamy Avocado Egg Salad Sandwich Delight Recipe

If you’ve ever taken a bite of an Avocado Egg Salad Sandwich, you know that creamy, dreamy delight that dances on your palate. Picture this: rich avocado mingling with perfectly boiled eggs, all nestled between two slices of soft bread, whispering promises of flavor and satisfaction. The smell? Oh, it’s a heavenly mix of fresh herbs and the buttery aroma of ripe avocados that could make anyone weak at the knees.

I remember the first time I made this delightful sandwich for a picnic. My friends practically swooned over its taste while trying not to get avocado all over their faces. It became an instant classic in our gatherings, perfect for lazy weekends or quick lunches when you want something delicious without too much fuss. Trust me; your taste buds will be doing the cha-cha after just one bite.

I still chuckle when I think about how my friends would argue over who got the last bite, which is quite the accomplishment for a sandwich!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Avocados: Look for avocados that yield slightly when pressed; they should be soft but not mushy for the best flavor.

• Boiled Eggs: Use large eggs; boil them until hard-boiled for that creamy filling texture everyone loves.

• Fresh Herbs: Dill or chives are fantastic choices; they add freshness and brightness to the salad.

• Mayonnaise: A good quality mayo ensures creaminess without overwhelming the flavors—using Greek yogurt is a lighter alternative.

• Salt and Pepper: Season generously to enhance all those delicious flavors; don’t skimp here!

• Bread of Choice: Choose whole-grain or sourdough for added flavor and texture—think crispy edges and fluffy centers.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

The Perfect Boiled Eggs: Start by placing eggs in a pot and covering them with water by about an inch. Bring to a boil over medium heat then reduce heat and simmer for 9-12 minutes depending on how firm you like your yolks.

Cool and Peel Those Eggs: Once cooked, transfer eggs into an ice bath immediately. Let them cool for about 5-10 minutes before peeling gently under running water for easier removal of shells.

Mash It Up!: In a mixing bowl, combine peeled eggs with ripe avocados. Use a fork to mash until creamy but leave some chunks for texture. Add in chopped herbs for that zesty kick.

Add Some Flavor!: Stir in mayonnaise, salt, and pepper until everything is well mixed. Taste and adjust seasoning if needed; maybe throw in a squeeze of lemon juice if you’re feeling fancy!

Assemble Your Sandwiches: Spread generous portions of avocado egg salad onto one slice of bread, top with another slice, and cut diagonally if you’re feeling gourmet—because presentation matters!

Serve & Enjoy!: Enjoy your masterpiece right away or pack it up for later! Pair it with chips or fresh fruit for a complete meal that’ll make your friends jealous.

You’re now equipped with everything you need to create this Avocado Egg Salad Sandwich masterpiece! Happy cooking!

Perfecting the Cooking Process

Start by boiling your eggs perfectly—about 10-12 minutes for hard-boiled. While they cool, mash the ripe avocados and mix in seasonings for optimal flavor balance.

Add Your Touch

Feel free to experiment with add-ins like diced red onion, jalapeños, or even bacon bits for an unexpected crunch. A splash of lemon juice brightens everything up!

Storing & Reheating

Store any leftover avocado egg salad in an airtight container in the fridge for up to two days. Avoid reheating as it’s best enjoyed cold.

I once brought this sandwich to a picnic, and my friends devoured it so quickly that I barely had time for a single bite. Now I always double the batch!

FAQ

How do I choose ripe avocados for my sandwich?

Look for avocados that yield slightly to gentle pressure; they should feel just right.

Can I make this sandwich vegan?

Yes! Substitute eggs with tofu or chickpeas mixed with avocado for a plant-based option.

What bread works best with avocado egg salad?

Whole grain or sourdough bread adds texture and enhances the flavors of this delicious filling.

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Avocado Egg Salad Sandwich

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• Author: Rachel Lawson
• Total Time: 27 minutes
• Yield: Serves 2 (2 sandwiches) 1x

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Description

Indulge in the creamy delight of an Avocado Egg Salad Sandwich, a perfect balance of rich avocado and hard-boiled eggs. This vibrant, easy-to-make sandwich is ideal for picnics, brunches, or quick lunches, delivering a burst of flavor in every bite. With customizable options for added ingredients, you’ll love this fresh twist on a classic favorite that will have everyone asking for seconds.

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Ingredients

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• 2 ripe avocados
• 4 large boiled eggs
• 2 tablespoons fresh dill or chives, chopped
• 3 tablespoons mayonnaise (or Greek yogurt)
• Salt and pepper to taste
• 4 slices whole grain or sourdough bread

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Instructions

1. 1. Boil the eggs: In a pot, cover eggs with water by an inch. Bring to a boil over medium heat, then reduce to simmer for 10-12 minutes.
2. 2. Cool and peel: Transfer eggs to an ice bath for 5-10 minutes; peel under running water.
3. 3. Mash: In a bowl, mash peeled eggs with ripe avocados until creamy but slightly chunky. Stir in herbs and seasonings.
4. 4. Assemble: Spread the mixture on one slice of bread, top with another slice, and cut diagonally if desired.
5. 5. Serve immediately or store in the fridge for up to two days.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Lunch
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich
• Calories: 350
• Sugar: 2g
• Sodium: 470mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 185mg