Friday, May 27, 2016

Chopped egg and avocado sandwiches

This week's meat-free Friday recipe comes from the Washington Post, where they adapted the recipe from Mexican Today:  New and Rediscovered Recipes for Contemporary Kitchens by Pati Jinich.  It's a little different take on an egg salad sandwich, and much tastier!

  • 3 hard-boiled eggs
  • 3 tblsp chopped red onion
  • 2 tblsp chopped parsley
  • 2 tsp chopped fresh dill
  • 1/2 tsp Dijon mustard
  • 2 tsp mayonnaise
  • 2 tsp sauce from canned chipotles in adobo (I used the entire small can, chopping the chipotles and adding them to the recipe)
  • 1 sliced avocado
  • salt and pepper to taste
  • 8 slices of brioche, challah, or soft bread (I used brioche rolls, but would probably go with bread slices next time)
  • 4 slices of Monterey jack or Muenster cheese (optional)
  • sliced tomatoes (optional)
  1. Combine egg, onion, parsley, dill, mustard, mayo, and chipotles in a medium bowl.  Add avocado, salt and pepper, and mash the mixture together.
  2. Scoop onto bread and top with cheese and tomato.

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