The avocado egg salad sandwich is easy to prepare and has a short preparation time. It is time to stop hustling with breakfast, this sandwich is here to save you. It is suitable for vegetarians and low in calories.
You can also make the avocado egg sandwich for little children because it is easy to pack and it has a variety of nutrients that are essential to their body systems. Parents make this vegetarian sandwich for your lovely children because I am so sure they will enjoy it.
Let us look at the ingredients required for this sandwich and also look at the steps you need to follow for avocado egg salad.
Ingredients For Avocado Egg Salad Sandwich.
- 1 ripe avocado, diced
- 3 hard-boiled eggs
- A teaspoon of yellow mustard
- ¼ cup of red onions, finely chopped
- ¼ cup light mayonnaise or fat-free plain yogurt (use one)
- 6 slices of whole wheat sandwich bread
- 3 iceberg lettuce leaves
- 1 ½ spoon of lemon juice
- ⅛ teaspoon of black pepper
- ½ tablespoon salt
- ½ teaspoon of chives
Steps To Follow For Avocado Egg Salad sandwich
- Firstly, add water to a saucepan. Bring the water to a boil and add three raw eggs, cook the eggs for 8 to 10 minutes on high heat. When the eggs are fully cooked, drain hot water and add super cold water to cool the eggs.
- Secondly, peel off the eggshells and cut the eggs into small pieces.
- Peel the avocado and discard the skin, chop the avocado into cubes.
- Furthermore, in a clean large bowl, add the avocado cubes, then smash with a folk.
- Add the lemon juice, mayonnaise or plain yogurt, mustard, and chives. With the help of a spatula and mix until creamy. Add salt and the black pepper to season.
- Store the salad in the fridge to chill for at least 30 minutes before serving.
- Lightly toast the sandwich bread in a toaster or on a skillet. If your using a skillet lightly spread the bread with butter so that it doesn’t stick on the skillet.
- Then spread the egg salad on one slice of toasted bread and the iceberg lettuce and top with another slice of toasted bread. Lastly, serve with any hot beverage if desired.
Conclusion
If you have liked our avocado egg salad sandwich recipe, please take some pictures of your salad. We shall be honored to post them on our blog.
Also, if you loved this avocado egg salad, please don’t forget to check out our tuna salad with egg and relish recipe.
Avocado Egg Salad Sandwich
Print RecipeIngredients
- 1 ripe avocado, diced
- 3 hard-boiled eggs
- A teaspoon of yellow mustard
- ¼ cup of red onions, finely chopped
- ¼ cup light mayonnaise or fat-free plain yogurt (use one)
- 6 slices of whole wheat sandwich bread
- 3 iceberg lettuce leaves
- 1½ spoon of lemon juice
- ⅛ teaspoon of black pepper
- ½ tablespoon salt
- ½ teaspoon of chives
Instructions
- Firstly, add water to a saucepan. Bring the water to a boil and add three raw eggs, cook the eggs for 8 to 10 minutes on high heat. When the eggs are fully cooked, drain hot water and add super cold water to cool the eggs.
- Secondly, peel off the eggshells and cut the eggs into small pieces.
- Peel the avocado and discard the skin, chop the avocado into cubes.
- Furthermore, in a clean large bowl, add the avocado cubes, then smash with a folk.
- Add the lemon juice, mayonnaise or plain yogurt, mustard, and chives. With the help of a spatula and mix until creamy. Add salt and the black pepper to season.
- Store the salad in the fridge to chill for at least 30 minutes before serving.
- Lightly toast the sandwich bread in a toaster or on a skillet. If your using a skillet lightly spread the bread with butter so that it doesn’t stick on the skillet.
- Then spread the egg salad on one slice of toasted bread and the iceberg lettuce and top with another slice of toasted bread. Lastly, serve with any hot beverage if desired.
