Avocado Egg Salad Open Faced Sandwich Recipes

AVOCADO & EGG SALAD OPEN FACED SANDWICH

Avocado & Egg Salad Open Faced Sandwich image

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

Ingredients

2 eggs, hard boiled
2 tablespoons mayonnaise
1 dash salt
1 hamburger bun, sliced in half (or English muffin)
1/3 avocado
3 tablespoons mozzarella cheese, shredded

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.

AVOCADO EGG SALAD

Avocado Egg Salad image

I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too!

Provided by ANGELAANDJAKERS

Categories Salad Egg Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs, peeled
2 avocados - peeled, pitted, and cubed
½ cup minced red onion
3 tablespoons chopped sweet pickles
1 tablespoon prepared yellow mustard
⅓ cup mayonnaise
salt and pepper to taste

Steps:

Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 9.2 g, Cholesterol 216.6 mg, Fat 25 g, Fiber 4.9 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 188.7 mg, Sugar 2.7 g

OPEN-FACE EGG SALAD SANDWICHES

Open-Face Egg Salad Sandwiches image

Categories Sandwich Egg Onion Quick & Easy Lunch Summer Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

Ingredients

4 large eggs, hard-boiled, peeled
1/4 cup chopped red onion
5 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme
§ cup alfalfa sprouts or radish sprouts
2 large slices multi-grain bread, toasted

Steps:

Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.

EGG-STYLE AVOCADO SALAD SANDWICHES

Egg-Style Avocado Salad Sandwiches image

An egg salad sandwich without the eggs.

Provided by tried2bmerciful

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

⅓ cup egg-free mayonnaise
2 large green onions, sliced
2 tablespoons prepared yellow mustard
¼ teaspoon ground black pepper
¼ teaspoon paprika
2 large semi-firm avocados, diced
½ teaspoon kala namak (black salt)
8 slices potato bread

Steps:

Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 42.3 g, Cholesterol 0.5 mg, Fat 32 g, Fiber 11.4 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 736.2 mg, Sugar 4.4 g

EGG & AVOCADO OPEN SANDWICH

Egg & avocado open sandwich image

Give your lunch box a moreish makeover - take the ingredients separately and assemble for a fresh and healthy midday meal

Provided by Chelsie Collins

Categories Lunch, Supper

Time 20m

Number Of Ingredients 6

Ingredients

2 medium eggs
1 ripe avocado
juice 1 lime
2 slices rye bread
2 tsp hot chilli sauce - we used sriracha
handful cress , to serve

Steps:

Bring a medium pan of water to the boil. Add the eggs and cook for 8-9 mins until hard-boiled. Meanwhile, halve the avocado and scoop the flesh into a bowl. Add the lime juice, season well and mash with a fork.
When the eggs are cooked, run under cold water for 2 mins before removing the shells. Spread the avocado on the rye bread. Slice the eggs into thin rounds and place on top of the avocado. Drizzle some chilli sauce over the eggs, scatter the cress on top and add a good grinding of black pepper.

Nutrition Facts : Calories 476 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

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