Herbed Avocado Egg Salad Tea Sandwiches

• Vegetarian

• Produce

  • 1 Avocado, medium ripe
  • 2 stalks Celery
  • 2 tbsp Chives
  • 25 g Onion sprouts
  • 2 tsp Parsley

• Refrigerated

  • 7 Eggs, medium

• Condiments

  • 2 tsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Sea salt, fine

• Bread & Baked Goods

  • 10 slices Whole wheat bread

• Dairy

  • 2 tbsp Butter, salted
  • 2 tbsp Creme fraiche or sour cream

Found on simplebites.net

Description

Ingredients

• 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 of whole wheat bread
• 25 grams onion sprouts

Directions

• 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.