Tuesday, September 18, 2012

Avocado Egg Salad Sandwich

Avocado Egg Salad Sandwich
Home Cooking

I get the 11-midnight munchies predictably, as long as I'm awake around then (which I usually am). I don't improve matters by then scouting the internet for food porn. I was on one of my favorite everyday eating food blogs (by which I mean, he makes plausible food suggestions that are easy to reproduce at home), Closet Cooking when I found a suggestion for avocado egg salad.

It's a hilarious concept (in an inside-joke way, so apologies if no one else gives a bum) because to me, it sounds DELICIOUS. I love avocado in any way shape or form (including as a dessert or cooked or whatever) and so I was interested in how it would work as an egg salad sandwich. Marc HATES avocado, HATES tomato and hates egg (he'll eat it if it's disguised in cake form but that's about it). He especially hates egg salad. There's not many things he doesn't eat but those 3 items pretty much cover it. If I snuck in some olives (the food he hates more than anything in the world) , I would have successfully created an amalgamation of his worst food nightmare.

Anyway, I didn't add olives. But the rest is all there.

I think avocado in egg salad is something that probably wouldn't occur to most people but it sort of makes sense. Egg salad is traditionally made with hard boiled eggs and mayonnaise, often flavored with some fresh herbs (or curry powder for curried egg salad). Avocado has a creaminess that isn't unlike mayonnaise and when made into guacamole, for example, has a spreading consistency that works well on bread. You can still add a bit of mayonaise if you're feeling naughty.

I kept the theme slightly mexican with the addition of coriander, green chilies and lime.

Avocado Egg Salad Sandwich
Serves 1 (or 2 not-very-hungry people)

  • 2 slices of bread of choice (I like grain bread or light rye but this is purely personal)
  • 1 x hard-boiled egg
  • 1/2 medium avocado
  • 1 tbsp mayonnaise (optional; I omitted this)
  • 1 tbsp chopped coriander
  • 1/2 long green chili chopped finely
  • 1/2 fresh lime
  • salt and pepper to taste
  • lettuce leaves
  • sliced tomato

1. Smash the egg with the avocado, mayonnaise (if using), coriander and chopped chili.
2. Squeeze in the juice of 1/2 a lime and season with salt and pepper.
3. Layer your sandwich with lettuce, tomato and finally, the avocado and egg mixture.
4. Enjoy!

My photos are not the greatest for this dish - I was having hardware difficulties that day with my camera (i.e. maybe I smeared fingerprints on the lens) but despite that, the sandwich was a win. I think this is a great, healthy option for weekday lunches.

The mixture is so easy to mush together. The quantities giving in this recipe are rough. I mean, you don't have to measure out EXACTLY 1 tablespoon of chopped coriander. Just mix and mash as you like! As soon as it tastes good, layer it with your favorite sandwich veggies and you're all set. I saw bacon as an option too so if anyone is put off by the lack of meat or grease, go ahead and spruce it up with the addition of mayonnaise and some crispy bacon.

For me, I was happy enough with the plain avo and egg version. The green chili gives it an unexpected kick and the lime balances everything beautifully. It's a conventional lunch dish with a twist.

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