Avocado Egg Salad Open Faced Sandwich Recipe

A delicious twist on a childhood classic! This recipe elevates the simple egg salad sandwich to gourmet levels with creamy avocado, adding a sophisticated flair perfect for a quick and satisfying dinner. Inspired by a childhood memory of open-faced sandwiches, this recipe replaces tuna salad with a vibrant avocado egg salad, creating a healthier and equally satisfying meal. Get ready for a flavor explosion!

Prep Time 15 mins
Cook Time 35 mins
Calories 551.7 kcal
Protein 45g
Rating 4.7 (7 Reviews)
Avocado Egg Salad Open Faced Sandwich 101

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Avocado Egg Salad Open Faced Sandwich

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How to Make Avocado Egg Salad Open Faced Sandwich

  1. Hard-boil 2 large eggs. Once cool, peel and chop finely.
  2. In a medium bowl, mash 1 ripe avocado with a fork. Add 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
  3. Gently fold in the chopped hard-boiled eggs.
  4. Toast 2 English muffins until lightly golden brown.
  5. Spread the avocado egg salad evenly onto the toasted English muffins.
  6. Top each with 1-2 slices of your favorite cheese (American, cheddar, or Swiss work well).
  7. Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
  8. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

24g

Fat

45g

Carbs

11g