Friday, May 31, 2013

Avocado Egg Salad Sandwich

Who knew...that avocado and pesto paired up so nicely with eggs?  We do now.  It's a great combination!
 

  • 6 eggs, hard boiled and diced
  • 1/4 cup salad dressing or mayonnaise
  • 3 tablespoons pesto
  • salt and pepper to taste
  • 1 ripe avocado, peeled and chopped
  • baby spinach leaves
  • tomato slices
  • 4 sandwich rolls (ciabatta, kaiser, or submarine rolls)
Combine eggs, dressing, pesto and salt and pepper in a mixing bowl.
Stir in avocado pieces gently.
Serve egg salad on sandwich rolls together with spinach leaves and tomato slices.

8 comments:

  1. I would have never thought to combine these ingredients, but now that you mention it, it does sound delicious. Can't wait to try it.

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  2. And don't you know I already have boiled eggs for egg salad sandwiches this weekend - they will be soooooo much better with avocadoe and pesto!

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  3. Oh yum!!! That looks and sounds delicious. I must try this combination of flavours.

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  4. That sounds so good. Do the avocados keep from turning brown?

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  5. What a WONDERFUL sandwich, I might even throw in a slice of crisp bacon!! Thank you for sharing.

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  6. Oh good for me... I've got pesto. Just need to score some great rolls and I am making this!

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  7. This looks like pure comfort food!

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  8. I've been doing this for probably 11 years now. One of the things I do is leave out the avocado until I'm ready to make up servings; slicing the avocado fresh and gently stirring into the portion I'm eating within 30 minutes, means no discoloration and the taste stands out better and keeps the avocado firmer simply because it doesn't break down if a larger quantity is made and stored.

    This quickly converts into a salad or the salad quickly converts into this tasty sandwich and I particularly love multigrain toast for the AM so it's a breakfast sandwich - all the way to the end of day if any left-over, it can be a 'topping' for some cottage cheese. :-)

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