Chopped Egg and Avocado Sandwich |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Romancing The Avocado by Patricia Jinich. Timing does not include cooking the eggs. Ingredients:
3 large hard-boiled eggs, peeled and chopped |
3 tablespoons white onions, chopped (use less if you prefer i would) |
2 tablespoons fresh parsley leaves, chopped |
1 teaspoon fresh dill or 1/4 teaspoon dried dill, chopped |
1/2 teaspoon dijon mustard |
2 teaspoons mayonnaise |
1 large hass avocado, diced (about 3/4 pound) |
1/4 teaspoon sea salt (to taste) |
1/16 teaspoon black pepper (to taste) |
6 -8 slices brioche bread or 6 -8 slices challah, lightly toasted |
4 slices muenster cheese, mexican manchegoor monterey jack cheese (optional) |
Directions:
1. In a bowl, mix the eggs, onion, parsley, dill, Dijon and mayonnaise together.
2. Toss in the avocado, sprinkle with salt and pepper and gently mix well.
3. Lightly toast the bread slices.
4. Scoop a generous amount of the chopped egg and avocado on a slice of bread, add a slice of cheese and top with another slice of bread.
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