Avocados have taken over everything! Avocado on toast? Check. Avocado for butter? Check. And now: avocado instead of mayo? Check. I’m loving it. I will admit, it took me a while to like avocado (it was mainly a texture thing) but now I always make sure I have some in my fridge. My favorite is adding them to sandwiches or mixing them into my scrambled eggs.
These are the type of meals I crave in the summertime heat. Something quick with minimal cooking and nothing too heavy.
This avocado egg salad sandwich is like avocado toast meets deviled eggs. The egg salad is creamy, filled with lemon, dill, and plenty of crunch from celery and pickles. Then it’s smashed between a bagel. Gotta have the bagels! Or a thick crusty bread would come in a close second. With the avocado, there’s no need to use mayo, sour cream, or yogurt.
What’s your favorite type of bagel? I love all kinds of bagels: everything, cinnamon, sesame, blueberry, YUM. For this recipe, I used asiago bagels, I think anything (except chocolate chip or cinnamon!) would be delicious.
If you’re serving this for dinner, it’s filling enough on its own…maybe serve with a salad or potato chips? And the leftovers would be great to take for lunch the next day too. I normally despise leftovers. Just something about eating the same thing too many days in a row drives me crazy. Although it is nice to take a break from cooking sometimes! I surprisingly enjoyed eating these sandwiches for leftovers. One day I ate them on open-faced toast and the next day I made them into a wrap. The bagel still takes first place though!
It’s the perfect mix of crispy bagel with crunchy vegetables, creamy avocado, and melt-in-your-mouth deliciousness. Are you getting hungry yet?? I know I am.
Avocado Egg Salad Sandwich
|Yield: makes 5 - 6 sandwiches|
Avocado egg salad mixed with dill, lemon, pickles, olives sandwiched between a toasted bagel.
- 8 eggs, boiled and chopped
- 2 avocados, mashed
- 1 teaspoon fresh dill
- 1/2 a lemon, juiced
- salt & pepper, to taste
- 1/2 teaspoon tumeric
- 1 small onion, diced
- 1/4 cup olives, diced
- 1/3 cup celery, diced
- 1/3 cup pickles, diced
- 2 cloves garlic, minced
- 4 radishes, thinly sliced
- 1/3 a cucumber, thinly sliced
- 1 package alfalfa sprouts
- about 10 tablespoons cream cheese
- 5 - 6 bagels
- In a large mixing bowl add eggs through garlic. Mix well.
- Sliced and toast bagels. Place about 1 tablespoon of cream cheese on each half of bagel.
- Top each bagel with heaping scoop of avocado egg mixture, radishes, cucumber, and sprouts. Top with remaining half of bagel.
images and text © North Coast Eats
adapted from Pinch of Yum