Egg Salad Sandwich With Avocado And Watercress Recipes

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AVOCADO EGG SALAD

I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too!

Provided by ANGELAANDJAKERS

Categories     Salad     Egg Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7



Avocado Egg Salad image

Steps:

  • Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 9.2 g, Cholesterol 216.6 mg, Fat 25 g, Fiber 4.9 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 188.7 mg, Sugar 2.7 g

6 hard-boiled eggs, peeled
2 avocados - peeled, pitted, and cubed
½ cup minced red onion
3 tablespoons chopped sweet pickles
1 tablespoon prepared yellow mustard
⅓ cup mayonnaise
salt and pepper to taste

EGG SALAD SANDWICH WITH AVOCADO

This lightened-up egg salad skips the yolks in favor of heart-healthy avocado and uses very little dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9



Egg Salad Sandwich with Avocado image

Steps:

  • In a bowl, combine egg whites, avocado, red onion, mayonnaise, sour cream, and Dijon mustard. Season with salt and pepper. Serve on wholegrain bread with arugula.

4 hard-cooked egg whites, chopped
1/2 avocado, pitted and diced medium
1/4 small red onion, diced small
1 teaspoon mayonnaise
1 teaspoon sour cream
1 teaspoon Dijon mustard
Coarse salt and ground pepper
Whole grain bread, for serving
Arugula, for serving

EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS

Make and share this Egg Salad Sandwich With Avocado and Watercress recipe from Food.com.

Provided by KelBel

Categories     Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Egg Salad Sandwich With Avocado and Watercress image

Steps:

  • Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
  • Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

Nutrition Facts : Calories 388.3, Fat 22.1, SaturatedFat 4.6, Cholesterol 321.1, Sodium 523.4, Carbohydrate 34.8, Fiber 7.3, Sugar 5.2, Protein 16.1

6 eggs
1/4 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon Dijon mustard
1/2 lemon, juice of
salt & freshly ground black pepper
8 slices whole wheat bread, toasted
1 avocado, halved, peeled, seeded and sliced lengthwise
1/2 bunch watercress, stems trimmed

EGG SALAD AND AVOCADO SANDWICHES

This twist on the classic comes together incredibly fast while the addition of avocado adds healthy fat and body to an already delicious sandwich. You can use any kind of bread you want, but my recipe calls for a buttery, flaky croissant - that way it can be served for lunch or at happy hour.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 sandwiches

Number Of Ingredients 7



Egg Salad and Avocado Sandwiches image

Steps:

  • Soft-boil the eggs: Bring a large pot of water to a rolling boil. Gently lower each egg into the boiling water with a large spoon. Immediately set a timer for 6 minutes 30 seconds. Meanwhile, prepare a large bowl of ice water. When the timer goes off, drain the eggs and submerge them in the ice bath until cooled. Peel the eggs and transfer to a medium bowl.
  • While the eggs cook, toast the croissants: Heat a large skillet over medium heat. Add the croissants split-side down in a single layer and cook until toasted, 2 to 3 minutes.
  • Make the egg salad: Break the eggs into smaller pieces with a large spoon. Add the avocado, mayonnaise, chives, hot sauce, and smoked paprika and gently mix until combined.
  • Assemble the sandwiches: Fill the croissants with the egg salad and enjoy!

4 large eggs
2 croissants, split
1 large ripe avocado, peeled, pitted, and diced
2 tablespoons mayonnaise
1 tablespoon chopped chives (fresh or dried)
1 teaspoon hot sauce
1/2 teaspoon smoked paprika

AVOCADO & EGG SALAD OPEN FACED SANDWICH

When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Since I didn't like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner tonight, and was thrilled with the result.

Provided by karen

Categories     Lunch/Snacks

Time 35m

Yield 1-2 serving(s)

Number Of Ingredients 6



Avocado & Egg Salad Open Faced Sandwich image

Steps:

  • To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
  • Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
  • Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
  • Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
  • Add dash of salt to eggs and mix.
  • At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
  • To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
  • Slice the avocado into small slices and place on top of egg salad.
  • Cover with cheese.
  • Place open faced sandwiches on a pie plate or small low sided pan.
  • Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
  • NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.

2 eggs, hard boiled
2 tablespoons mayonnaise
1 dash salt
1 hamburger bun, sliced in half (or English muffin)
1/3 avocado
3 tablespoons mozzarella cheese, shredded

EGG-STYLE AVOCADO SALAD SANDWICHES

An egg salad sandwich without the eggs.

Provided by tried2bmerciful

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8



Egg-Style Avocado Salad Sandwiches image

Steps:

  • Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
  • Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 42.3 g, Cholesterol 0.5 mg, Fat 32 g, Fiber 11.4 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 736.2 mg, Sugar 4.4 g

⅓ cup egg-free mayonnaise
2 large green onions, sliced
2 tablespoons prepared yellow mustard
¼ teaspoon ground black pepper
¼ teaspoon paprika
2 large semi-firm avocados, diced
½ teaspoon kala namak (black salt)
8 slices potato bread

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