Recipes

Avocado Egg Salad Sandwich

Name: Avocado Egg Salad Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 6 large eggs; 3 tbsp water; 3 tbsp cider vinegar; 2 tsp sugar; 1/4 cup finely chopped celery; 1 ripe avocado, mashed; 1 tbsp mayonnaise; 1 tsp lemon juice; 1 tsp Dijon mustard; 1/2 tsp black pepper; 1/2 tsp kosher salt; 8 slices whole-grain bread; 1 cup baby arugula; 8 slices maple turkey bacon, cooked crisp; 4 slices heirloom tomato

By Chef Lynn Crawford

This hearty sandwich combines creamy avocado and chopped hard boiled eggs for a twist on classic egg salad. Quick-pickled celery adds crunch and tang, while maple turkey bacon lends smoky sweetness. Assemble just before serving to keep the bread fresh, or pack components separately for an easy make-ahead lunch.

Serves 4

Prep Time 15 min

Cook Time 30 min

Print Recipe

6 large eggs
3 tbsp (45 mL) water
3 tbsp (45 mL) cider vinegar
2 tsp (10 mL) sugar
¼ cup (60 mL) finely chopped celery
1 ripe avocado, mashed
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) lemon juice
1 tsp (5 mL) Dijon mustard
½ tsp (2.5 mL) black pepper
½ tsp (2.5 mL) kosher salt
8 slices whole-grain bread
1 cup (250 mL) baby arugula
8 slices maple turkey bacon, cooked crisp
4 slices heirloom tomato

Step 1
Place your eggs in a single layer on the bottom of your pot and cover with cold water. The water should be about an inch or so higher than the eggs. Cover the pot with a lid. Over high heat, bring your eggs to a rolling boil. Remove from heat and let stand in water for 12 minutes for large eggs. Reduce the time slightly for smaller eggs, and increase the standing time for extra-large eggs. Drain water and immediately run cold water over eggs until cooled.

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Step 2
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.
Step 3
Meanwhile, combine avocado, mayonnaise, lemon juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.
Step 4
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 1/2 cup egg mixture, 1/4 cup arugula, 1 tomato slice, 2 pieces of turkey bacon, and remaining 4 bread slices.