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Avocado Egg Salad Sandwich
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Take your egg salad sandwich to the next level.
|1/4 cup mayonnaise, plus extra for spreading|
|1 teaspoon Dijon mustard|
|1 tablespoon fresh lemon juice|
|8 slices bread, toasted|
|1 avocado, halved, peeled, seeded and sliced lengthwise|
|Salt, to taste|
|Ground black pepper, to taste|
- Cook eggs for 10 minutes in a pot of simmering water. Remove eggs from water, let cool and peel shell.
- Combine eggs with mayonnaise, mustard, and lemon juice in a mixing bowl. Mash together and season with salt and pepper.
- Spread a thin layer of mayonnaise on 4 slices of toast. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad. Top each sandwich with another slice of toast and enjoy.