| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Instructions
- Cook 1 bunch thin asparagus (trimmed and cut into 1/2-inch pieces) in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to ice water to cool; drain and pat dry. Mix with 4 chopped hard-boiled eggs, 1 chopped avocado, 1/4 cup each plain yogurt, mayonnaise and minced red onion and 1 tablespoon each lemon juice and Dijon mustard; season with salt and pepper. Spread between bread slices; trim the crusts and cut into triangles.
Reviews
This is delicious so far! I am prepping for Easter Brunch and I will add the avocado tomorrow when I assemble the tea sandwiches – I can’t wait!
Delicious. Great change for egg salad sandwich.
Really delicious recipe with a lovely texture and taste. I was surprised by how wonderful the yogurt and avocado (ingredients I normally am not wild about) made the texture and taste of this egg salad. The asparagus adds a lovely bit of crunch and freshness but the flavor is lost/ overpowered by the egg and avocado. I honestly think substituting raw diced celery for the asparagus would have the same effect of crunch in the dish and add more flavor. It also would make this a much more economical dish. I will make this again but with this change. Asparagus is such a wonderful vegetable that I want it to shine on the plate. Here its hidden in the background. It’s a waist of a star vegetable which is why I docked this delicious recipe one star. I added some chives to the mix which I enjoyed.