Need a simple yet fancy Easter party food idea? Try this recipe for Avocado Egg Salad Finger Sandwiches. Traditional egg salad just got a festive and healthier spring makeover!
I love springtime and the spring stories in my memory banks are so strong that I really imagine I can taste my memories. For me, spring is like my favorite creamery re-opening after a long and hard winter, with the tastes of vanilla bean and rainbow sprinkles on my tongue. In my family growing up and within my family now, spring is Passover too. It’s Egg Matzoh spread thickly with sweet cream butter and my mother-in-law’s fantastic Matzoh Ball Soup. Seriously, you can’t have just one bowl with just one helping of egg noodles!
Then, while we’re on the subject of eggs, we have Easter with our extended family.
As one of five kids when I was growing up, we were pretty overzealous with dying our Easter eggs. My mom would always plan ahead with her hard-boiling, and we inevitably had leftovers. We always made egg salad out of our leftover eggs. That was my all-time favorite sandwich, and it never hurt that it reminded me of my favorite season! We were hosting an Easter Brunch at our house one year, and my mom had the good idea to make fancy tea sandwiches with egg salad. So festive!
Since then, I have believed that egg salad finger sandwiches are a spring necessity. When I met my husband, he lived in California and I lived in New Jersey. I was 24 and had never been to California. When I finally visited there over the summer of 2004, I discovered I had never really tried avocados. Not even in wonderful guacamole!
Wanting to remedy that, I ate avocados with every meal. We scrambled them into our morning eggs, poured salt, pepper, and lemon juice into them for a lunch or snack, and topped our nachos with them for dinner. I kid you not – my husband even makes DESSERT with avocado.
Avocado Egg Salad Finger Sandwiches Recipe
When we moved back east, I missed the California avocados. I missed the sunny porch lunches. Then we discovered that our local co-op has great avocados and that spring around here is pretty sunny which gave me a new recipe idea.
My time-honored Egg Salad Sandwich tradition had room for growth, and I decided to add avocado to my egg salad. Avocado is an exceptional fruit and it adds so much creamy goodness to this spring/Easter recipe. I’m certain that these Avocado Egg Salad Finger Sandwiches will be a huge hit at your next spring get together!
- 4 hard-boiled eggs, peeled and chopped
- 1 avocado, cored and flesh scooped out
- 1 tbsp of mayonnaise
- 1 tbsp of white vinegar
- 2 stalks of green onions
- Salt and freshly cracked black pepper
- 1 tbsp of mustard, Dijon mustard, or condiment of your choice (optional)
- 10 to 12 slices of bread
- Cherry tomatoes, halved (optional)
- Cut the bread slices in shapes of your choice.
- Blend the boiled eggs, avocado, mayonnaise, white vinegar, green onions, salt ,and freshly cracked black pepper in a food processor.
- Slather one slice of bread with condiment of your choice.
- Hit it with little salt and freshly cracked black pepper.
- Spoon in the blended egg-avocado mix and spread using a butter knife.
- Cover it with the second slice of bread.
- Repeat with the remaining slices.
- Garnish with tomato halves and serve immediately.
Home Chef Tip: Cutting sandwiches into tea or finger sandwiches instantly makes them festive - in my humble opinion - and you can also use cookie cutters to make them into spring shapes. Adding other fruits and vegetables adds color and flavor.
We hope you enjoy these Avocado Egg Salad Finger Sandwiches from SoFabFood Contributor, Tamara from Tamara (Like) Camera, as much as we do. If you love this recipe, check out our other sandwich recipes so that you’re always ready for those springtime parties. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!