Avocado Egg Salad Recipe

If you like salads that can be served between bread or on bread and will fill you, you will love the avocado egg salad. Because it is exactly such a salad recipe. You can put it between two sandwich bread slices or spread it on slices of bread. It is also very hearthy with the egg and avocado it contains.

I discovered this recipe one day when I was making egg yolk cookies. While thinking about how to use the egg whites left after using the boiled egg yolks for the cookies, I came up with this simple salad. But because I love the taste, I made it many times with boiled whole eggs afterwards. It's especially good for times when I want to make a simple lunch.

I use whatever bread I have at home, I sometimes heat and sometimes grill them and put the avocado egg salad between or on top of the slices. I put greens such as parsley and arugula on top, enriching its content and taste. One of the lunch meals I've prepared most often is a vegan chickpea sandwich.

It is possible to enrich the salad even more with foods such as roasted red peppers or pickled cucumbers, which are often added to mayonnaise salads. However, as the ingredients in salads increase, the preparation time also gets longer, so a recipe that is started to be practical becomes a waste of time. Salads that are consumed only as salads are worth it, but it seems more reasonable to me to make a salad to be eaten with bread in the simplest way with the most delicious ingredients.

But I'll add an exception to that too. You can add tuna if you like. It is an ingredient that will not spoil the practicality of the recipe, as it does not require an extra time-consuming process such as washing, chopping or cooking. I don't prefer tuna because I don't like it. But I'm sure it will increase its taste for those who love it.

Enjoy the recipe...

Enjoy your meal...