Mayonnaise Free Egg Salad Sandwich Recipe
This egg salad sandwich is absolutely delicious and the perfect accompaniment to your next picnic.
Ingredients
- 5 large eggs
- 1 avocado
- 6 sprigs chives
- 1.5 tsp white vinegar
- 1/2 lemon
- 1/8 tsp pepper
- 1/8 tsp salt
- 7 mini cornichons
Instructions
- Boil the eggs. Place your eggs in a pot of boiling water and cook for about 12 minutes until they’re hard-boiled. Once done, transfer them immediately into a bowl of ice water to cool—this makes peeling easier and keeps the yolks bright.
- Make the Creamy Base. Halve a ripe avocado and scoop it into a mixing bowl. Add the juice of half a lemon and a splash of vinegar. Mash everything together until smooth and creamy—it should have a rich, silky texture.
- Add the Flavor Boosters. Finely chop a few cornichons and some fresh chives, then stir them into the avocado mixture. These add a punch of tang and freshness.
- Bring in the Eggs. Peel and roughly chop your cooled eggs, then gently fold them into the bowl. Season with salt and freshly ground black pepper to taste. Mix until everything is well combined, but still a bit chunky.
- Assemble the Sandwich. Spoon the egg salad generously onto your favorite bread. I used homemade focaccia, which was the perfect match—fluffy, flavorful, and just a little chewy.
