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Chopped Egg and Avocado Sandwich

3 to 4 servings
Sandwich de Huevo y Aguacate


  • 3 large hard-boiled eggs, peeled and chopped
  • 3 tablespoons chopped white onion
  • 2 tablespoons chopped parsley leaves
  • 1 teaspoon chopped fresh dill, or 1/4 teaspoon dry dill
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons mayonnaise
  • 1 (about 3/4 pound) large ripe Mexican avocado, halved, seeded, meat scooped out and diced
  • 1/4 teaspoon kosher or coarse salt, or to taste
  • Ground black pepper, to taste
  • 6 to 8 slices brioche or challah, or any bread of your choice, lightly toasted
  • 4 slices Muenster, Mexican manchego, or chihuahua, or Monetery Jack cheese (optional)

To Prepare

  • In a bowl, mix the eggs, onion, parsley, dill, Dijon and mayonnaise together. Toss in the avocado, sprinkle with salt and pepper and gently mix well.
  • Lightly toast the bread slices. Scoop a generous amount of the chopped egg and avocado on a slice of bread, add a slice of cheese and top with another slice of bread.