SAVORY SALMON BURGERS4 (6-8 oz.) skinless salmon fillets, cut into large chunks1 T. Old Bay…
Egg and Avocado Salad Sandwich
| Egg and Avocado Salad Sandwich | Print |
Recipe By: Alice Morrow
Egg and Avocado Salad Sandwich
Ingredients
- 1 lemon
- ¼ c. Miracle Whip or mayo
- 1 T. water
- 5 hard-boiled eggs, peeled
- Salt, black pepper
- 1 avocado, halved, seeded, peeled and rough chopped
- ¼ c. thinly sliced red onion
- 1 large tomato, thinly sliced
- Bibb lettuce, washed and cleaned (l leaf per sandwich)
- ¼ c. chopped walnuts or almonds, toasted, optional
- Slices of nice thick whole grain bread (2 per sandwich)
- Kosher pickles, garnish
Instructions
- Finely shred lemon peel from lemon and get 2 T. lemon juice.
- In large bowl, stir together lemon juice, mayo and 1 T. water.
- Use a fork to mash one of the hard-boiled egg yolks into mayo mixture.
- Season with salt and pepper.
- Coarsely chop remaining eggs.
- Add to mayo mixture along with avocado and onion. Stir to coat. Taste for seasoning again.
- Add nuts if desired and mix well.
- Toast the bread.
- On one side of bread layer the lettuce and slice of tomato.
- Mound the avocado/egg mixture and top with another slice of bread.
- Cut sandwich in half and garnish with pickle.
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