Spicy avocado egg salad sandwiched between chewy pumpernickel bread slices. Perfect texture contrast and flavor combination!
You guys, I’ve been so spoiled for the last couple of weeks here in my childhood home in Mongolia.
I practically didn’t cook since end of May, not because I don’t want to, but because my mom is cooking for me 3 times a day every day. And I’m not complaining! After all, I get this chance only once a year. 🙂
But I did make a batch of french macarons and a cheesecake for my family last week though. Everyone loved them!
Anyway, I made these spicy avocado egg salad tea sandwiches back in May. It was a huge hit with my american family (<- that sounds really funny!)
And when I say spicy, I don’t mean just mild, barely-noticeable spice. You’re going to really feel the bite in the salad! If you’re not into anything spicy, add the spices in small amount until you’re happy.
I wanted to keep the salad simple with fewer flavor profiles: creamy avocados, hard boiled eggs mixed with sour cream, and few hot spices and sauces.
The ultra-creamy egg salad pairs beautifully with pumpernickel bread. The contrast from the bread is awesome.
Easy-peasy, yes?
Make it for a quick and tasty afternoon snack, or lunch. Also they’re elegant enough to serve at a tea party, or cocktail party.
Hope you give them a try. Have a wonderful weekend!
Spicy Avocado Egg Salad Tea Sandwiches
Ingredients
- 2 avocados
- 3 hard-boiled eggs
- 2 tablespoons sour cream
- 1/2 teaspoon Chipotle chili powder
- 1/4 teaspoon crushed red pepper
- 1 teaspoon hot sauce
- 1/2 teaspoon salt and pepper
- 8 slices pumpernickel bread
Instructions
- Cut avocado and hard-boiled eggs into small cubes and place everything in a medium bowl.
- Add sour cream, chipotle chili powder, red pepper, hot sauce, salt and pepper. Gently mix until desired consistency reached. (I like my salad a tad bit on a chunky side.)
- Divide the avocado egg salad into 4 equal parts, and spread on 4 slices of bread.
- Top with other bread slices and cut the ends off.
- Then cut each bread into 3 small tea sandwiches. Serve immediately.
Tips & Notes:
Nutrition Facts:
Sonia says
Hi….how far in advance can these be made? My concern is avocado changing color…
Shinee says
I wouldn’t recommend making it too far in advance. Couple of hours tops. But mixing the avocado with eggs and sour cream does slow down the browning.
Lauren Harrison says
I was wondering, in the ingredients you listed smoked chili, what is that? Like… chili peppers smoked? Is this a spice in the spice section? Please let me know asap, I’d like to make these for my bridal party at my wedding next weekend.
Shinee says
Hi, Lauren. I bought this smoked chilli in UK, and thought it’s called the same here in US, but I guess not. Sorry for confusion. Look for Chipotle chili powder, like this one from MacCormick. You should be able to find at the spice section. And congrats on your upcoming wedding!! 😉
Thao @ In Good Flavor says
My mom is a 3 home cooked meals a day woman too. I didn’t appreciate it growing up as I had to help with some of the prep and the cleaning up. I see here very little as an adult and those 3 meals a day are a rare treat. Love these tea sandwiches, and I love the color combo too!
Medha @ Whisk & Shout says
Yum! I love the kick that’s balanced out by the creamy avo 🙂
Shinee says
Agreed! Thanks, Medha!
Beeta @ Mon Petit Four says
These sandwiches sound delicious, Shinee. I love that they have a spicy element to them as well. Avocados and eggs are such a great combo, and I can imagine with the slightly nutty taste of the pumpernickel bread, it’s delicious! Glad you are having fun with your family and getting spoiled by Mom…that’s the best!
Shinee says
Can’t agree more, Beeta. Thank you for stopping by.