a sandwich with egg salad but no eggs.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- ⅓ cup egg-free mayonnaise
- 2 large green onions, sliced
- 2 tablespoons prepared yellow mustard
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- 2 large semi-firm avocados, diced
- ½ teaspoon kala namak (black salt)
- 8 slices potato bread
Instructions
- Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
- Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.
- Kala namak salt gives this a more egg-like flavor, but may be substituted with any other salt if not available.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 11 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 736 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This was surprisingly good. Make sure your avocados are a little bit on the firm side and it pairs well with a nine grain toasted bread with lettuce bringing a well balanced texture to the sandwich.
The sandwich turned out quite well. I didn’t have potato bread or paprika so I used sourdough and a dash of chili powder. The mustard and the avocado go together really well and the green onion adds the perfect crunch. I will make this again in a heartbeat.
I decide to make this and got halfway through only to find out I had run out of potato bread so I toasted some sour dough. This has the texture of an egg salad sandwich but the creaminess and flavor of the avocado makes this a hit. The mustard paired well with the avocado. Makes for really good sandwiches.