With a delightful California Avocado Mayo replacing traditional mayonnaise, these egg salad sandwiches are nutritious and so delicious, you won’t miss the mayonnaise. The “mayo” comes together quickly in the food processor, then it’s just a matter of chopping hard boiled eggs and adding fresh herbs and seasonings. Transform the sandwiches into fancy tea fare by simply trimming the crusts and cutting into rectangles.
California Avocado Egg Salad Tea Sandwiches
Total Time: 30 min
Prep Time: |
Vitamin A 106 mcg; Vitamin C 8 mg; Calcium 45 mg; Iron 1 mg; Vitamin D 1 mcg; Folate 98 mcg; Omega 3 Fatty Acid 0.15 g
% Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 4%; Iron 6 %; Vitamin D 6%
Ingredients8 large, hardboiled eggs, cooled, peeled and diced into 1/4 inch pieces 1 batch California Avocado Mayo -Click for Recipe 1 Tbsp. finely chopped fresh dill 2 tsp. finely sliced fresh chives 1/4 tsp. kosher or sea salt 1/8 tsp. freshly ground black pepper
- Combine chopped eggs, California Avocado Mayo, chopped herbs, salt and pepper in a medium size bowl. Stir gently to combine. Taste and add more salt and pepper, if needed.
- Divide egg mixture between six of the bread slices (approximately 1/2 cup per serving), spreading to the edges. Top each with another slice of bread.
- For tea sandwiches, use a sharp knife to trim the crusts from the bread on all four sides. Cut each sandwich into two rectangles. Serve and enjoy.
Serving Suggestion: Serve with fresh fruit or a simple green salad.
Beverage Pairing: Mimosas.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados