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.
Ingredients
Scale
- 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
Instructions
- 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. Cool and peel: Transfer eggs to an ice bath for 5-10 minutes; peel under running water.
- 3. Mash: In a bowl, mash peeled eggs with ripe avocados until creamy but slightly chunky. Stir in herbs and seasonings.
- 4. Assemble: Spread the mixture on one slice of bread, top with another slice, and cut diagonally if desired.
- 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