The Best Avocado - Egg Salad Sandwich
This Best Egg Salad Sandwich combines creamy boiled eggs and ripe avocado with fresh spring onion, dill, and lemon juice for a burst of flavor. Crispy bacon adds a savory crunch, while perfectly toasted ciabatta provides the ideal base. Easy to prepare and customizable, this sandwich is a delightful blend of textures and tastes, making it an irresistible comfort food favorite.
Ingredients
- 3 eggs
- 1 avocado
- 2 tbsp spring onion chopped
- Juice of 1/2 lemon
- 2 tbsp dill finely chopped
- 1 tbsp mayonnaise
- 1 tsp mustard
- Salt and pepper to taste
- 4 slices bacon
- 1 ciabatta bread
Instructions
- Place 2 eggs in a pot of water and bring to a boil. Once boiling, let the eggs cook for 10 minutes.
- Transfer the boiled eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
- While the eggs are cooling, finely chop the spring onion and dill.
- Cut the avocado in its peel horizontally and vertically, creating a grid pattern. Use a spoon to scoop out the diced avocado.
- Peel and halve the cooled eggs. In a mixing bowl, combine the halved eggs, diced avocado, mayonnaise, mustard, lemon juice, chopped spring onion, and chopped dill.
- Season with salt and pepper to taste, then mix until the ingredients are well combined, creating a creamy and flavorful egg salad.
- Slice the ciabatta bread in half horizontally. Heat a pan over medium heat and add a drizzle of olive oil.
- Fry the ciabatta halves until they are golden brown and crispy, adding a delightful texture to the sandwich.
- Spread the egg salad mixture evenly on both halves of the toasted ciabatta.
- On one half, place the remaining boiled egg in the center and arrange the bacon slices around the egg in the shape of a square.
- Place the other half of the ciabatta on top, pressing gently to secure the sandwich.
Nutrition
Protein: 26.85g
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