Chopped Egg and Avocado Sandwich
photo by Sharon123
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 3 large hard-boiled eggs, peeled and chopped
- 3 tablespoons white onions, chopped (use less if you prefer I would)
- 2 tablespoons fresh parsley leaves, chopped
- 1 teaspoon fresh dill or 1/4 teaspoon dried dill, chopped
- 1⁄2 teaspoon Dijon mustard
- 2 teaspoons mayonnaise
- 1 large Hass avocado, diced (about 3/4 pound)
- 1⁄4 teaspoon sea salt (to taste)
- 1⁄16 teaspoon black pepper (to taste)
- 6 -8 slices brioche bread or 6 -8 slices challah, lightly toasted
- 4 slices muenster cheese, Mexican manchegoor Monterey Jack cheese (optional)
directions
- In a bowl, mix the eggs, onion, parsley, dill, Dijon and mayonnaise together.
- Toss in the avocado, sprinkle with salt and pepper and gently mix well.
- Lightly toast the bread slices.
- Scoop a generous amount of the chopped egg and avocado on a slice of bread, add a slice of cheese and top with another slice of bread.
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Reviews
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Tweaks
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This might just be my favorite egg salad ever! I love the dill in it and adding the avacodo was the perfect touch. The only thing I did differently was to add turkey bacon instead of cheese, but I even made my own brioche buns to serve this on and I highly recommend using the challah or brioche if at all possible, the buttery flavor from the bread was really nice with this sandwich. Made for PAC spring '10.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin