Zesty Avocado Egg Salad Sandwich

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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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.

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.

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 Suggestions

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 You'll Love This Recipe

  • 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.

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