Egg Salad & Avocado Sandwich

EGG SALAD & AVOCADO

ON OVEN BAKED THREE CHEESE BREAD  

The Goddess on the Go stops by with a recipe for goddesses who are always on the run.    Elegant in appearance, delicious in taste, and magical in its ease of preparation – this meal is truly perfect to make for yourselves, your families, and your friends.

This sandwich is fit for a banquet. This rendition of egg salad is tasty, healthy, and elegant in presentation.  Served with panache, egg salad is perched on top of sliced avocado and arranged on lightly baked, three cheese bread.  The individual elements serve only to enhance one another. This is not just a simple sandwich, but a gourmet offering.

EGG SALAD INGREDIENTS

6 Large Eggs, hard-boiled

1 stalk Celery, finely chopped

1 Scallion, finely chopped

¼ cup Mayonnaise

1 teaspoon Apple Cider Vinegar

½ teaspoon prepared Dijon Mustard

½ teaspoon Salt

¼ teaspoon White Pepper

¼ teaspoon Paprika

ADDITIONAL INGREDIENTS

2 ripe Avocados, sliced

4 slices from a Loaf of Artisanal Three Cheese Bread

Olive Oil for brushing

Fresh Parsley for garnish

 Serves 4

EGG SALAD INSTRUCTIONS

Place room temperature eggs in pot, with enough cold water to cover eggs by an inch. 

Add ½ teaspoon salt to prevent cracking.

Bring to a boil, cover, and remove from heat.

Let stand for 12 minutes.  Drain gently and cool. 

Chop celery and scallion.  Set aside.

Peel eggs carefully. Chop and place in a medium sized bowl.

Gently fold in mayonnaise, chopped celery and scallion, apple cider vinegar, prepared Dijon mustard, salt, pepper and paprika. Set aside and chill.

Preheat oven to 350 degrees.

Slice avocados thinly.

Slice bread into about ¾ inch slices and brush one side with olive oil.

Bake on cookie sheet for about 3 minutes, bread slices should be warm and slightly crisp.

Remove from oven.

Place sliced avocados on warmed bread, and then top with a large dollop of egg salad. 

Garnish with fresh parsley.