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Avocado Egg Salad Sandwich

Avocado Egg Salad Sandwich with Pickled Celery

The addition of avocado means this Avocado Egg Salad Sandwich with Pickled Celery needs just one tablespoon of mayonnaise. It’s delicious!
From Cooking Light Magazine, May 2015
Prep Time 20 minutes
Total Time 20 minutes
Course Sandwich
Cuisine American
Servings 4 people

Ingredients
  

  • 6 large eggs
  • 3 tablespoons water
  • 3 tablespoons cider vinegar
  • 2 teaspoons sugar
  • ¼ cup finely chopped celery
  • ¼ cup mashed ripe avocado
  • 1 tablespoon canola mayonnaise
  • 1 teaspoon fresh lemon juice
  • ¾ teaspoon Dijon mustard
  • ½ teaspoon black pepper
  • ⅜ teaspoon kosher salt
  • 2 tablespoons dry-roasted salted sunflower seeds
  • 8 (1-ounce) slices whole-grain sunflower bread, toasted (such as Ezekiel)
  • 1 cup baby arugula
  • 4 heirloom tomato slices

Instructions
 

  • Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add eggs to steamer. Cover and steam eggs 16 minutes. Remove from heat. Place eggs in a large ice water-filled bowl.
  • While eggs cook, combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.
  • Meanwhile, combine avocado, mayonnaise, juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.
  • Peel eggs; discard shells. Slice eggs in half lengthwise; reserve 2 yolks for another use. Chop remaining eggs and egg whites. Gently stir eggs, celery, and sunflower seeds into avocado mixture. Top 4 bread slices with about ½ cup egg mixture, ¼ cup arugula, 1 tomato slice, and remaining 4 bread slices.

Notes

Just because of personal taste, I'd use romaine instead of arugula.
 
Keyword Avocado, Egg Salad