Plain egg salads are deliciously creamy, but also a little one-sided in flavor. Adding avocado takes this egg salad onto a new level. Replace mayo with cottage cheese and add some crunch in the form of radishes and you’ll have just made a few more changes for the better.
Add a few radishes and you have a welcome crunch. Spread the salad on a toasted whole wheat slice of bread with lettuce and cucumber and you’ll end up with a sandwich that will make you smile.
Key Ingredient in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Hard boiled eggs
- Avocado
- Cottage cheese
- Radishes
- Tarragon
For the sandwich you’ll need
- Bread
- Lettuce
- Cucumber
How to Make Avocado Egg Salad Sandwich
Step 1 – Make the Avocado Egg Salad by mixing chopped hard boiled eggs, avocado, cottage cheese, finely chopped radishes, tarragon and salt & pepper to taste.
The texture of this salad is up to you, as you can chop the boiled egg and the avocado coarsely or fine. Personally, I prefer to cut is coarse, otherwise it easily becomes an avocado egg spread. The finely chopped radishes take care of the crunch and just a bit of color.
Step 2 – Assemble the Avocado Egg Salad Sandwich:
- Toast or grill bread slices.
- Lettuce leaves on toasted bread.
- Cucumber slices on lettuce.
- Avocado Egg Salad to one half.
- Place other half sandwich on top.
Step 3 – Cut sandwich in half and you’ll have a nice layered Avocado Egg Salad Sandwich with crunchy lettuce, cucumber on toasted/grilled bread.
Serve sandwich as breakfast or lunch. You can make the avocado egg salad in advance, but wait until you’re ready to eat your sandwich to assemble it. If you assemble the entire sandwich too early, the bread may become soggy. The crunch is less apparent and the whole sandwich may fall apart when you go to eat it.
Avocado Egg Salad Sandwich
Ingredients
For Avocado Egg Salad
- 1 avocado chopped
- 2 eggs hard-boiled, chopped
- 1/4 cup cottage cheese
- 1/2 tablespoon tarragon finely chopped
- 3 radishes finely chopped
- salt & pepper
For the Sandwich
- green lettuce
- 1/2 cucumber sliced
- 4 slices whole wheat whole grain bread
Instructions
Make the Avocado Egg Salad
- Bring water to a boil. Poke a hole with a pin in the bottom of the eggs (helps against breaking), add eggs (straight from the fridge into the boiled water) and cook for 10 minutes. Transfer boiled eggs to a bowl with ice water. Peel under water and cool. Chop eggs.
- Chop the avocado.
- Mix chopped eggs, avocado, cottage cheese, finely chopped radishes, tarragon and salt & pepper to taste. (NOTE 1)
Assemble the Avocado Egg Salad Sandwich
- Toast or grill 4 bread slices.
- Place lettuce leaves on each slice of toasted bread.
- Place Cucumber slices on lettuce.
- Divide the avocado egg salad over two slices of bread and place the other half sandwich on top.
- Serve sandwiches as is or cut in half and you’ll have a nice layered Avocado Egg Salad Sandwich with crunchy lettuce, cucumber on toasted/grilled bread.
Notes
- The texture of this salad is up to you, as you can chop the boiled egg and the avocado coarsely or fine. Personally, I prefer to cut is coarse, otherwise it easily becomes an avocado egg spread. The finely chopped radishes take care of the crunch and just a bit of color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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