Smoked salmon and avocado egg salad sandwich with cucumber
This Smoked Salmon and Avocado Egg Salad Sandwich combines rich smoked salmon and creamy avocado with fresh cucumber for a tasty and nutritious meal. Served on multi-grain bread, it's an ideal choice for lunch or a light dinner.
Cook time 10 min
Prep time 15 min
Ingredients:
4 eggs1/2 avocado
1 tbsp mayonnaise salad dressing
1/2 tsp mustard
1/2 tbsp chives
1/4 tsp salt
1/4 tsp black pepper
4 oz smoked salmon
8 slices multi-grain bread
2/3 cup cucumber
This Smoked Salmon and Avocado Egg Salad Sandwich with Cucumber is a delightful and nutritious meal option. Combining the rich flavors of smoked salmon and creamy avocado with the freshness of cucumber, this recipe offers a perfect balance of taste and texture. The use of multi-grain bread adds a wholesome touch, making it an ideal choice for a healthy lunch or a light dinner.
Instructions:
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and simmer for 10-12 minutes.
- Remove the eggs and place them in a bowl of ice water to cool.
- Once cooled, peel the eggs and chop them into small pieces.
- In a medium bowl, mash the avocado until smooth.
- Add the chopped eggs to the bowl.
- Stir in the mayonnaise, mustard, chopped chives, salt, and black pepper. Mix until well combined.
- Lay out the slices of multi-grain bread on a clean surface.
- Evenly distribute the cucumber slices on half of the bread slices.
- Place the smoked salmon on top of the cucumber slices.
- Spoon the egg and avocado salad mixture evenly over the top of the smoked salmon.
- Top with the remaining slices of bread to form sandwiches.
- Cut each sandwich in half if desired.
- Serve immediately and enjoy your flavorful smoked salmon and avocado egg salad sandwich with cucumber.
This delicious Smoked Salmon and Avocado Egg Salad Sandwich with Cucumber is a fantastic way to enjoy a nutritious and flavorful meal. The combination of creamy avocado, savory smoked salmon, and the crisp freshness of cucumber, all brought together with a hint of mustard and chives, makes for an unforgettable sandwich experience. Enjoy your creation!
Smoked salmon and avocado egg salad sandwich with cucumber FAQ:
Store leftover egg salad sandwiches in an airtight container in the refrigerator. It's best to consume them within 1-2 days for optimal freshness and safety.
Yes, you can substitute multi-grain bread with other types like whole wheat, rye, or sourdough, depending on your preference.
Eggs are hard-boiled correctly when the yolk is firm and a pale yellow color. If you're unsure, you can cut one egg in half to check the doneness.
You can substitute mayonnaise with Greek yogurt, avocado, or a vegan mayo for a lighter or different flavor option.
Wash the cucumbers thoroughly and slice them thinly to ensure they fit well within the sandwich and add the desired crunch.
Cooking Tips:
- Boil the eggs in advance: Boil the eggs ahead of time and let them cool completely before making the salad. This will save you time and make it easier to peel and chop the eggs.
- Mash avocado just before use: To prevent the avocado from browning, mash it just before you mix it with the other ingredients.
- Use fresh chives: Fresh chives add a lovely mild onion flavor to the salad. If you don't have fresh chives, you can substitute with a small amount of finely chopped green onion.
- Toast the bread: For added texture and flavor, lightly toast the multi-grain bread slices before assembling the sandwiches.
- Customize your sandwich: Feel free to add other ingredients like lettuce, tomato, or red onion slices to give the sandwich extra flavor and crunch.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 18g
Carbohydrates 24g
Fiber 4.85g
Sugar 3.72g
Fat 12g
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