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Avocado Egg Salad Sandwich

Avocado Egg Salad Sandwich Recipe

Adapted from here.

Course Lunch
Keyword avocado egg salad, avocado recipe, egg salad sandwich
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 servings

Ingredients

  • 1 ripe California Avocado, peeled and halved
  • 1 scallion, roots trimmed, thinly sliced
  • 2 teaspoons kewpie mayo or regular mayo, plus more for spreading
  • 2 teaspoons fresh lemon juice, plus more to taste
  • 1 1/2 teaspoons Dijon mustard, plus more for spreading
  • Kosher salt
  • 10 eggs*
  • 8 slices of milk bread or plain white bread

Instructions

  1. Place 1 half of the avocado in a large bowl along with the scallion, mayo, lemon juice and mustard. Using a fork, mash and mix until combined. Season to taste with salt and lemon juice.
  2. Bring a large pot of water to a boil and prepare 2 ice baths. Carefully lower eggs into the boiling water. Once the water comes back to a boil, reduce heat to medium-low and let simmer for 8 minutes. Transfer 4 eggs to one of the ice baths, and continue to simmer remaining eggs for 6 minutes. Transfer the remaining 6 eggs to the other ice bath, and let chill for 5 minutes. While the hard-boiled are chilling, carefully peel and half the soft-boiled eggs. Season with salt and set aside.
  3. Peel the hard-boiled eggs, cut into 1/4-inch pieces and place in the bowl with the prepared dressing. Dice up the other half of avocado and add to the same bowl. Gently fold the egg and avocado into the dressing until well-combined. Season to taste with salt and lemon juice.
  4. To serve, slather 1 slice of bread with a light, even layer of mustard and slather another slice of bread with a light, even light of mayo. Place 2 soft-boiled egg halves down side-by-side in the middle of the mustard-slathered slice. Top with a 1/2 cup scoop of egg salad, spreading it evenly to the edges of the sandwich. Top with mayo-slathered slice. Repeat with remaining bread, eggs and egg salad.
  5. If you want to get fancy with the presentation, cut the sandwich in thirds to reveal cross sections of the soft-boiled eggs. Enjoy immediately or refrigerate for up to 1 day.

Recipe Notes

* If you are making these sandwiches for a special occasion, you may want to soft-boil a few extra eggs. I messed up a couple of my soft-boiled eggs as I was peeling them, and I needed to boil a few more to make sure the cross sections were on point! If presentation isn’t a worry, then just stick with 10 eggs total.