Avocado Egg Salad

Dear reader,

If you’ve been searching for a delectable vegetarian sandwich option, rest easy. This scrumptious Avocado Egg Salad Sandwich replaces traditional mayo with creamy avocado and adds a crunchy surprise of salt and vinegar chips (or your preferred potato chip) as the topper. Packed with nutritious ingredients and brimming with flavors, this sandwich is sure to become a favorite for vegetarians and sandwich lovers alike.

Ingredients

• 6 farm fresh eggs
• 2 small garlic cloves, finely grated or minced
• 2 teaspoons mustard
• 1 dill pickle, finely chopped or grated
• kosher salt and fresh ground black pepper
• 2 avocados, pitted and sliced into bite sized pieces
• potato chips I use Kettle Cooked Salt and Vinegar Potato Chips
• 4 hoagie rolls or baguettes split lengthwise, or rustic bread of choice

How it’s made

1. Fill a large pot with water, and bring to a boil over high. Prepare an ice baths in a medium bowl.Note: Eggs can be boiled and refrigerated up to 3 days ahead.
2. In a mixing bowl, stir together the garlic, mustard, and pickles. Add the avocado and stir gently to combine. Season generously with salt and pepper.
3. Once the water reaches a boil, gently drop in all eggs and let the water come back to a boil. As soon as it does so, reduce the heat to medium-low and cook the eggs at a gentle simmer for 8 minutes. Transfer eggs to the ice bath.
4. Working directly in the bowl, peel the hard-boiled eggs, keeping them partly immersed (the water helps loosen the shells). Transfer the hard-boiled eggs to a cutting board and chop them into ¼-inch pieces. Gently fold the chopped eggs into the avocado salad dressing using a rubber spatula. Season to taste with more kosher salt as desired.
5. Divide the lettuce leaves, followed by the avocado egg salad, among the sandwich bread. Top with potato chips (4-5 per sandwich), and press firmly to close. Eat sandwiches immediately, or up to 12 hours later, storing refrigerated if not eating within the hour.

Why it works

This Avocado Egg Salad Sandwich offers a worthy vegetarian alternative that is nourishing to the mind, the body, and the potato chip loving souls. Give it a try, and let me know what you think.

Stay tuned for more savory sandwich selections.

Until next time,

Bridget

Avocado Egg Salad

A mayo-free egg salad sandwich with a crunchy surprise.

Servings 4 sandwiches

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Ingredients

• 6 farm fresh eggs
• 2 small garlic cloves, finely grated or minced
• 2 teaspoons mustard
• 1 dill pickle, finely chopped or grated
• kosher salt and fresh ground black pepper
• 2 avocados, pitted and sliced into bite sized pieces
• potato chips I use Kettle Cooked Salt and Vinegar Potato Chips
• 4 hoagie rolls or baguettes split lengthwise, or rustic bread of choice

Instructions

• Fill a large pot with water, and bring to a boil over high. Prepare an ice baths in a medium bowl.

  Note: Eggs can be boiled and refrigerated up to 3 days ahead.
• In a mixing bowl, stir together the garlic, mustard, and pickles. Add the avocado and stir gently to combine. Season generously with salt and pepper.
• Once the water reaches a boil, gently drop in all eggs and let the water come back to a boil. As soon as it does so, reduce the heat to medium-low and cook the eggs at a gentle simmer for 8 minutes. Transfer eggs to the ice bath.
• Working directly in the bowl, peel the hard-boiled eggs, keeping them partly immersed (the water helps loosen the shells). Transfer the hard-boiled eggs to a cutting board and chop them into ¼-inch pieces. Gently fold the chopped eggs into the avocado salad dressing using a rubber spatula. Season to taste with more kosher salt as desired.
• Divide the lettuce leaves, followed by the avocado egg salad, among the sandwich bread. Top with potato chips (4-5 per sandwich), and press firmly to close. Eat sandwiches immediately, or up to 12 hours later, storing refrigerated if not eating within the hour.

Course: Appetizer, Little Bites, Snack

Keyword: Avocado, Eggs, Salad