When I think about sandwiches, there’s something truly comforting about an avocado egg salad sandwich . This recipe brings together the creaminess of avocado and the richness of eggs – a combination my kids and I can’t get enough of! We’ve shared these sandwiches during picnics in Central Park, the little avocado smudges on my daughter’s face a reminder of her delight.
Be sure to check out the Crescent Roll Breakfast Recipes page for more breakfast ideas you’ll love!
Why you’ll love this recipe
You’re going to love this recipe because it’s easy to make and perfect for a quick lunch or a light dinner. The creamy avocados with the soft, boiled eggs make for a satisfying meal without being too heavy. Plus, it’s ready in under 30 minutes!
Ingredients
- 5 large hard-boiled eggs, peeled and quartered
- 1 large ripe avocado, diced
- 5 tbsp kewpie mayonnaise
- Salt and pepper to taste
- 2 soft boiled eggs, sliced in half
- 6 slices shokupan bread
Step-by-step instructions
- Add the hard-boiled eggs, avocado , and mayonnaise into a food processor. Blend until it’s finely chopped with a paste-like consistency. Keep some small pieces of egg whites for texture, then season with salt and pepper to taste.
- Remove the crusts from the bread slices . Place a soft-boiled egg half on the center of 3 slices of bread.
- Spread the egg filling evenly over the three slices, covering the soft-boiled egg slice slightly.
- Lay the remaining bread slices over the filling, and then slice each sandwich in half. They’re ready to serve!
Recipe tips & variations
If you’re looking to change things up, here are some variations. Add a splash of lemon juice for a bit of zest, or toss in some fresh herbs like dill or chives. For an added crunch, try layering in some lettuce or thinly sliced radishes. My husband loves it with a little sprinkle of paprika on top for an extra kick!
Storage & reheating
You can store leftovers in an airtight container in the fridge for up to two days. When you’re ready to enjoy them again, consider lightly toasting the bread for a refreshed texture. It gives a nice contrast to the creamy filling.
FAQs
Can I make these sandwiches ahead of time?
Yes, you can prepare the egg salad mixture in advance and store it in the fridge. Just assemble the sandwiches when you’re ready to eat them to maintain the best texture!
What can I use instead of kewpie mayonnaise?
If you don’t have kewpie mayonnaise, regular mayonnaise will work as well. You might also want to add a touch of soy sauce and rice vinegar if you want to mimic the flavor.
How do I know if my avocado is ripe?
A ripe avocado will be slightly soft to the touch. If it feels too firm, it might need an extra day or two to ripen.
Recipes you may like
If you enjoyed these sandwiches, you might also love these recipes:
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe Easy & Crispy
- Breakfast Pizza Recipe Easy & Cheesy
Crafting these avocado egg salad sandwiches is always a joy. They’re simple, satisfying, and a little messy – the mark of every good sandwich, right?
Print
Avocado Egg Salad Sandwiches
- Total Time: 30 minutes
- Yield: 3 sandwiches 1x
- Diet: Vegetarian
Description
A comforting and easy recipe for avocado egg salad sandwiches, perfect for lunch or a light dinner.
Ingredients
- 5 large hard-boiled eggs, peeled and quartered
- 1 large ripe avocado, diced
- 5 tbsp kewpie mayonnaise
- to taste Salt and pepper
- 2 soft boiled eggs, sliced in half
- 6 slices shokupan bread
Instructions
- Add the hard-boiled eggs, avocado, and mayonnaise into a food processor. Blend until it’s finely chopped with a paste-like consistency. Keep some small pieces of egg whites for texture, then season with salt and pepper to taste.
- Remove the crusts from the bread slices. Place a soft-boiled egg half on the center of 3 slices of bread.
- Spread the egg filling evenly over the three slices, covering the soft-boiled egg slice slightly.
- Lay the remaining bread slices over the filling, and then slice each sandwich in half. They’re ready to serve!
Notes
- Add a splash of lemon juice for a bit of zest, or toss in some fresh herbs like dill or chives.
- For an added crunch, try layering in some lettuce or thinly sliced radishes.
- Consider lightly toasting the bread for a refreshed texture when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Sandwich
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 210mg