Mediterranean Egg Salad Sandwich Recipes

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CREAMY AVOCADO EGG SALAD RECIPE



Creamy Avocado Egg Salad Recipe image

My go-to avocado egg salad is a delicious, healthier twist on classic egg salad. It is ultra creamy, thanks to rich nutritious avocado and a little Greek yogurt. No mayo involved! And you'll love the bright flavors from fresh herbs and a squeeze of lemon juice. Hard-boiled eggs work best in this recipe, and I share all the tips for how to boil eggs. To serve, make a loaded egg salad sandwich, scoop it onto a bed of greens, spread it onto your morning toast, or eat it by itself!

Provided by Suzy Karadsheh

Categories     Salad

Time 22m

Number Of Ingredients 14

3 large eggs
1 large ripe avocado
1 lemon, (juice of)
3 tbsp Greek yogurt
1 celery rib, (finely chopped)
1 shallot, (finely chopped)
1/3 cup chopped fresh parsley
1/3 cup chopped fresh dill
Kosher salt and black pepper
Big pinch red pepper flakes,
Extra virgin olive oil
Bread of your choice, (I used ciabatta rolls)
Romaine lettuce leaves
More parsley and dill

Steps:

  • Hard boil the eggs and peel them. Put the eggs in a saucepan and cover them with water. Bring to a rolling boil (I add about 1/2 teaspoon of kosher salt to the water, which helps prevent the eggs from cracking and also helps to peel them). Turn the heat off, cover and allow the eggs to sit in the hot water for 10 to 12 minutes, then drain. Run cold water over your eggs and break the shells off to peel.
  • Chop the eggs up and put them in a medium mixing bowl.
  • Slice the avocado in half and remove the pit. With a spoon, scoop the avocado flesh out and discard the peels. Chop the avocado and put in the bowl with the eggs. Immediately add the lemon juice on top of the avocado (this will help keep the avocado from turning brown too quickly). Mash the avocado a little bit.
  • Add the Greek yogurt, celery, shallot, parsley, and dill. Season with kosher salt, black pepper and a good pinch of red pepper flakes (I am using Aleppo-style pepper). Add a small drizzle of extra virgin olive oil. Mix everything well with a spoon or fork. Serve at room temp or cover and chill for later.
  • To make this into a sandwich (optional), simply scoop the egg salad onto your favorite bread (I like to add some lettuce and more fresh herbs in my sandwich).

Nutrition Facts : Calories 212.1 kcal, Carbohydrate 9.1 g, Protein 7 g, Fat 17.7 g, SaturatedFat 3.1 g, TransFat 0.1 g, Cholesterol 123.3 mg, Sodium 352.5 mg, Fiber 4.6 g, Sugar 2 g, ServingSize 1 serving

MEDITERRANEAN EGG SALAD SANDWICH



Mediterranean Egg Salad Sandwich image

Provided by Chuck Williams

Categories     Sandwich     Bread Machine     Egg     Lunch

Yield Makes 6 servings

Number Of Ingredients 7

12 eggs
1/4 cup (1 1/4 oz/40 g) chopped, drained oil-packed sun-dried tomatoes
1/4 cup (11/4 oz/40 g) chopped, pitted Kalamata olives
3/4-1 cup (6-8 fl oz/180-250 ml) mayonnaise
Salt and ground pepper
12 slices white, whole-wheat (wholemeal), or coarse country bread, toasted
6 large leaves butter or romaine (cos) lettuce

Steps:

  • Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7-8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When cool enough to handle, peel the eggs and chop coarsely. In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients. Season with salt and pepper.
  • Spread the egg salad on 6 slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve.
  • Sun-dried vs. fresh tomatoes
  • In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead.

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