Chopped Egg And Avocado Sandwich Recipe

A vibrant and flavorful twist on a classic! This Chopped Egg & Avocado Sandwich recipe, inspired by Patricia Jinich's 'Romancing the Avocado,' is quick, easy, and bursting with fresh herbs and creamy goodness. Perfect for a light lunch, brunch, or a satisfying snack. Get ready to elevate your sandwich game!

Prep Time 15 mins
Cook Time 20 mins
Calories 541.5 kcal
Protein 44g
Rating 4.9 (13 Reviews)
Chopped Egg And Avocado Sandwich 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chopped Egg And Avocado Sandwich

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How to Make Chopped Egg And Avocado Sandwich

  1. Hard-boil the eggs. Once cooled, peel and finely chop them.
  2. In a medium bowl, gently combine the chopped eggs, red onion, parsley, dill, Dijon mustard, and mayonnaise.
  3. Add the diced avocado to the egg mixture. Season generously with salt and freshly ground black pepper. Gently fold everything together until just combined. Be careful not to overmix.
  4. Lightly toast the bread slices to your desired level of crispness.
  5. Spread a generous amount of the egg and avocado mixture onto one slice of toast.
  6. Top with a slice of cheese and the other slice of bread.
  7. Serve immediately and enjoy your delicious and healthy Chopped Egg & Avocado Sandwich!

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

18g

Fat

17g

Carbs

26g