Herbed Avocado Egg Salad Tea Sandwiches
Creamy and crunchy, this egg salad is simple, yet sophisticated. Make a batch of sandwiches for a spring picnic or a fancy afternoon tea party.
Prep Time 30 minutes
Total Time 30 minutes
Servings 20 small tea sandwiches
- 7 medium eggs
- 2 stalks celery
- 2 Tablespoons crème fraîche or sour cream
- 2 Tablespoons finely chopped chives
- 2 teaspoons minced parsley
- 1 medium ripe avocado
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons salted butter softened
- 10 slices whole wheat bread
- 25 grams onion sprouts
Place the eggs in a large saucepan and cover with one inch of water. Place over high heat and bring to a rolling boil. Boil hard for one minute.
Turn off the burner. Cover the pot with a lid and let stand for 10 minutes. Prepare an ice water bath.
Drain the eggs and plunge into the ice bath. Cool for at least 15 minutes. Peel and dry eggs.
In a large bowl, grate the eggs on the large side of a box grater. Finely dice the celery and add around 1/4 of a cup. Add crème fraîche and then sprinkle the herbs on top.
Halve the avocado, remove pit and scoop the flesh into a separate bowl. Mash the avocado, lemon juice, salt and pepper together until quite smooth. Add the mashed avocado to the grated egg.
Fold all of the sandwich ingredients together gently until well combined. Taste and add more salt if needed.
Lay out the slices of bread and butter them generously. Divide the egg salad between five slices and spread it around evenly. Dab a small nest of onion sprouts on the opposite piece of bread. Sandwich the two sides together and press down firmly.
Cut off the crusts with a serrated knife and cut the sandwiches into four fingers each. Arrange on a platter and serve at once.
Sandwiches will keep, well wrapped in plastic, for up to four hours in the refrigerator.
Peeling eggs is a great kitchen task for young hands. Let your little ones pull up a chair and help out.