Breakfast | Gluten-Free | Lettuce Wraps | Lunch | Salads | Sandwiches | Vegetarian
Guacamole Egg Salad, Sandwiches and Lettuce Wraps
I have zero regrets, this egg salad turned out fantastic and is such a solid option if you’re looking for something thats a bit lighter and avoids dairy.
Full recipe and breakdown is below for the salad along with a recipe mods, a bunch of notes, a sandwich and a lettuce wrap version!
Cheers,
Youtube Video:
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Full Recipe:
Guacamole Egg Salad, Sandwiches and Lettuce Wraps
A delicious and mayo free marriage of egg salad and guacamole that is easy, healthy and a great way to mix things up with your weekday lunches.
Ingredients
Method
- Bring 1 inch of water to a boil in a 3qt saucepan over high heat. Add your eggs in and cover, letting cook for 10 minutes. Prep a large bowl full of water and ice, leaving some space to add in the eggs to cool after they cook.
- Once eggs are done cooking, add them to your bowl with ice water and let them cool for a minute. Remove them one by one, peeling them as you go.
- In a large mixing bowl, roughly mix together your eggs, avocados, onion, cilantro, serrano, dijon, cumin, paprika, garlic powder, olive oil and lime juice. Season to taste with salt and pepper. Note: You can use a large serving fork to mash everything up. Add more avocado along with an extra drizzle of olive oil if needed. You can make this egg salad very chunky or more on the smoother side depending on how well you smash and mix everything together.
- To assemble sandwiches: Layer a generous stack of lettuce leaves on one slice of bread. Top with a generous portion of egg salad along with an extra squeeze of lime juice an a sprinkle of cilantro and Aleppo. Close the sandwich with another slice of bread, cut in half diagonally and enjoy! Note: When cutting, use a sharp bread knife and cut gently and in a sawing motion to help keep the sandwich intact. Alternatively, you can wrap the sandwich in parchment paper or cling wrap and then cut it.
Nutrition
Notes
- Choose your own adventure: You can make a sandwich with this egg salad or lettuce wraps using layers of butter lettuce leaves. You can also use romaine spears for a bit more of a bitter crunch.
- I avoid toasting bread with egg salad and always choose a fluffy and soft bread. The reason for this is that it helps to hold everything together so the egg salad isn’t pushed out of the sandwich.
- You can also use a molcajete or a mortar and pestle to smash together the onion, serrano and a large portion of the cilantrol with some coarse salt for a more evenly mixed and flavorful experience. This is also much more similar to how a traditional guacamole would be made (also in a molcajete, recipe to come soon!).
- Store in an airtight container and cover the salad in plastic wrap, pressing it into the egg salad to make sure there is no air stuck between them so that the salad doesn’t brown.
- I’m using a 10 minute steamed egg using a steaming insert and a sauce pan with about an inch of water. This boil is basically firmly set but also not chalks at all. This is important because this will enable to egg salad to last for days in the fridge without going bad. Alternatively, you can make this with an 8 minute egg, which will be delicious, but won’t keep as well.
- This recipe will keep for 3 or 4 days in the fridge.
