AVOCADO & EGG SALAD OPEN FACED SANDWICH
When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Since I didn't like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner tonight, and was thrilled with the result.
Provided by karen
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
- Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
- Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
- Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
- Add dash of salt to eggs and mix.
- At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
- To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
- Slice the avocado into small slices and place on top of egg salad.
- Cover with cheese.
- Place open faced sandwiches on a pie plate or small low sided pan.
- Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
- NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.
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Daukuro Egbekun
[email protected]I'm not a huge fan of avocado, but I actually really enjoyed this avocado egg salad. It's very light and refreshing, and the avocado adds a nice creaminess. I would definitely make this again.
Ten Dollar
[email protected]This avocado egg salad is so good! I love the creamy texture and the avocado adds a nice flavor. It's also very easy to make, which is a bonus.
Fahad Shaikh
[email protected]Avocado egg salad is a great way to use up leftover avocado and eggs. It's also a healthy and delicious alternative to traditional egg salad.
IM PANTHER
[email protected]This avocado egg salad is amazing! I've made it several times now and it's always a hit. It's so creamy and flavorful, and it's the perfect healthy lunch or snack.
Abdilahi Warsame
[email protected]I made this avocado egg salad for lunch today and it was delicious! I used whole wheat bread and added some chopped bacon. It was the perfect combination of flavors and textures.
jena v
[email protected]This avocado egg salad is the perfect summer dish! It's light, refreshing, and packed with flavor. I love that it's made with simple, healthy ingredients, and it's so easy to make. I will definitely be making this again and again.