Zesty Avocado Egg Salad Sandwich
Meet the Zesty Avocado Egg Salad Sandwich: a fresh twist on the classic egg salad that’s perfect for a quick lunch or a light dinner. With creamy avocado and a hint of lemon, it's both satisfying and refreshing.
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Ingredients for Zesty Avocado Egg Salad Sandwich
Eggs are the star here, providing protein and a rich, creamy texture. Avocado adds healthy fats and a buttery smoothness that complements the eggs. Mayonnaise binds everything together, while Dijon mustard adds a pleasant tang. The lemon juice brightens the flavors, and chives give a subtle onion-like kick. Garlic powder, salt, and pepper round out the seasoning. All this is tucked between slices of toasted whole grain bread, adding a nutty crunch, while fresh lettuce and tomato provide crispness and juiciness.
Zesty Avocado Egg Salad Sandwich Tips & Tricks
- For perfectly cooked eggs, start them in cold water and cool them quickly in ice water.
- If your avocado is a bit underripe, add an extra tablespoon of mayonnaise for creaminess.
- Fresh lemon juice makes a difference; bottled just doesn’t have the same zing.
Serving Ideas for Zesty Avocado Egg Salad Sandwich
This sandwich pairs beautifully with a simple green salad or a bowl of your favorite soup. For a light dinner, serve with a side of roasted veggies or a chilled pasta salad.
Frequently Asked Questions
- Can I make the egg salad ahead of time?
- Yes, you can prepare the egg salad up to a day in advance. Just keep it covered in the fridge and assemble the sandwiches when ready to eat.
- What if I don’t have chives?
- No worries! You can substitute with finely chopped green onions or even skip it if you prefer.
Zesty Avocado Egg Salad Sandwich Recipe Walkthrough
Start by placing your eggs in a pot of cold water. Bring it to a boil, then let them cook for 10 minutes. Once they're done, transfer them to a bowl of cold water to cool. This makes peeling them a breeze.
While the eggs are cooling, grab your avocado. Slice it open, remove the pit, and scoop the flesh into a mixing bowl. Use a fork to mash it until smooth but still a bit chunky — we like a little texture here.
To the mashed avocado, add mayonnaise, Dijon mustard, lemon juice, chives, garlic powder, salt, and pepper. Mix it all together until you have a creamy, seasoned base.
Now, peel and chop your cooled eggs and gently fold them into the avocado mixture. Be gentle; you want nice chunks of egg throughout.
While the flavors mingle, toast your whole grain bread until golden brown. The crunch will be a lovely contrast to the creamy filling.
To assemble, spread a generous amount of the egg salad onto four slices of toast. Top each with a fresh lettuce leaf and a couple of slices of tomato. Finish with the remaining slices of bread.
For a neat presentation, slice each sandwich in half. Serve immediately and enjoy the fresh, vibrant flavors.
Why This Zesty Avocado Egg Salad Sandwich Works
- Quick and easy to prepare, making it perfect for busy days.
- Packed with protein and healthy fats for a filling meal.
- Bright flavors from lemon and chives keep it fresh and exciting.
- Uses simple, wholesome ingredients you likely already have.
Ingredients
- 4 large eggs
- 1 ripe avocado
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp chives, chopped
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 8 slices whole grain bread
- 4 lettuce leaves
- 2 medium tomatoes, sliced
Step-by-step Instructions
- 1. Boil the eggs in a pot of water for 10 minutes, then cool and peel.
- 2. In a bowl, mash the avocado with a fork.
- 3. Add mayonnaise, Dijon mustard, lemon juice, chives, garlic powder, salt, and pepper to the avocado and mix well.
- 4. Chop the boiled eggs and gently fold them into the avocado mixture.
- 5. Toast the bread slices until golden brown.
- 6. Assemble the sandwiches by spreading the egg salad onto four slices of bread. Top with lettuce and tomato slices, then cover with the remaining bread slices.
- 7. Cut the sandwiches in half and serve immediately.