Avocado and Egg Salad Open Faced Sandwich

May 30, 2020 | Breakfast, Main Dish, Main Dish (Vegetarian), My Recipes | 0 comments

When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin.

Since I didn’t like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner.

I hope you like it as much as I do. Even if you don’t, I bet your kids will. Include the avocado or leave it off, add a tomato or not. Cooked bacon between the egg salad and cheese would also be amazing.

If you give it a try, I hope you’ll leave a review in the comments below.

Avocado and Egg Salad Open Faced Sandwich:

Photo credit – Baby Kato

Ingredients:

Feel free to experiment with my optional ingredients (or your favorites) and the type of bun you use.

  • 2 eggs, hard boiled
  • 2 tablespoons mayonnaise
  • 1 dash salt
  • 1 hamburger bun, sliced in half (or English muffin)
  • 1⁄3 avocado
  • 3 tablespoons mozzarella cheese, shredded
  • tomato slices, cooked bacon (optional)

Directions:

  1. To hard boil eggs, place eggs in a pot of water with the water level just slightly above the eggs. Bring water to a boil, and boil for 12 minutes.
  2. Drain the water from the pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
  3. Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don’t have an egg slicer, you can mash with a fork or use your favorite method to chop.
  4. Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
  5. Add dash of salt to eggs and mix.
  6. At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
  7. To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
  8. Slice the avocado into small slices and place on top of egg salad.
  9. Cover with cheese.
  10. Place open faced sandwiches on a pie plate or small low sided pan.
  11. Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
  12. NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.

This recipe can be easily increased if you are cooking for more than 1.

Let me know what you think below in the comments!