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.
Course Lunches
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 20small tea sandwiches
Author Aimee
Ingredients
7medium eggs
2stalkscelery
2Tablespoonscrème fraîcheor sour cream
2Tablespoonsfinely chopped chives
2teaspoonsminced parsley
1medium ripe avocado
2teaspoonsfreshly squeezed lemon juice
1/2teaspoonfine sea salt
1/4teaspoonfreshly ground black pepper
2Tablespoonssalted buttersoftened
10sliceswhole wheat bread
25gramsonion sprouts
Instructions
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.
Notes
Peeling eggs is a great kitchen task for young hands. Let your little ones pull up a chair and help out.