Avocado Egg Salad Sandwiches
Ingredients
- For the Egg Salad
- 6 large eggs, hard-boiled and chopped
- 1 ripe avocado
- 1–2 tablespoons mayonnaise (optional, or use all avocado)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh parsley or chives, chopped
- Salt and black pepper, to taste
- Optional: pinch of paprika or smoked paprika
- For the Sandwich
- 8 slices bread (whole wheat, sourdough, or your choice)
- 4–8 lettuce leaves
- Optional: tomato slices or cucumber
Instructions
- Boil the Eggs : Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat, simmer 9–10 minutes, then transfer to ice water to cool. Peel and chop the eggs.
- Prepare the Avocado Base : In a medium bowl, scoop out the avocado and mash with a fork until smooth. Add mayonnaise (if using), Dijon mustard, and lemon juice. Mix until creamy.
- Combine Egg Salad : Gently fold in chopped eggs, red onion, and fresh herbs. Season with salt, pepper, and optional paprika to taste.
- Assemble the Sandwiches : Toast bread slices lightly. Place a leaf of lettuce on each bottom slice. Spread generous amounts of avocado egg salad on top. Add optional tomato or cucumber slices. Cover with the top bread slice.
- Serve : Cut sandwiches in half for easier handling. Serve immediately or chill for later.