Open faced Avocado Egg Salad Sandwich

I once heard someone say ” if butter were a vegetable, it would be an avocado”. Isn’t that so true? Behind the rugged skin, there is this super smooth, creamy flesh which is rich in fiber and potassium and supposedly lowers blood cholesterol levels. I have substituted avocado also known as butter fruit in India for mayonnaise and hummus for mustard in this egg salad sandwich. In under 15minutes, with almost no cooking you have a healthy, filling lunch or snack ready. You can make this ahead and refrigerate it for up to 3days and feel free to add some tomato, cilantro and cheese for added taste.


2 Hard boiled eggs peeled and diced

2 slices of bread ( I used 100% whole wheat bread)

1/2 ripe Avocado

Juice from 1/2 lime

2 teaspoons store bought  hummus ( I used Trader Joe’s spicy hummus)

1/2 teaspoon Fresh ground pepper

Salt if needed


1. Mash the avocado with a fork or run it for 1-2 minutes in a food processor to get a creamy paste.

2. Add hummus and lime juice and  mix well.

3. Fold in the diced eggs and season with more salt if needed and pepper.

4. Spread on bread and enjoy.


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