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+ servings

Spicy Avocado Egg Salad Tea Sandwiches

Servings: 12 mini tea sandwiches
Author: Shinee
Spicy avocado egg salad sandwiched between chewy pumpernickel bread slices. Perfect texture contrast and flavor combination!
Print Recipe


  • 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


  • 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.


For step-by-step photos and additional notes, read the post above.