Recipe courtesy of Ronnie Woo

Egg Salad and Avocado Sandwiches

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This twist on the classic comes together incredibly fast while the addition of avocado adds healthy fat and body to an already delicious sandwich. You can use any kind of bread you want, but my recipe calls for a buttery, flaky croissant – that way it can be served for lunch or at happy hour.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 sandwiches
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Ingredients

Directions

  1. Soft-boil the eggs: Bring a large pot of water to a rolling boil. Gently lower each egg into the boiling water with a large spoon. Immediately set a timer for 6 minutes 30 seconds. Meanwhile, prepare a large bowl of ice water. When the timer goes off, drain the eggs and submerge them in the ice bath until cooled. Peel the eggs and transfer to a medium bowl.
  2. While the eggs cook, toast the croissants: Heat a large skillet over medium heat. Add the croissants split-side down in a single layer and cook until toasted, 2 to 3 minutes.  
  3. Make the egg salad: Break the eggs into smaller pieces with a large spoon. Add the avocado, mayonnaise, chives, hot sauce, and smoked paprika and gently mix until combined.  
  4. Assemble the sandwiches: Fill the croissants with the egg salad and enjoy!

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