evo-cado

Chopped Egg And Avocado Sandwich

My grandmother, who came from Poland but was raised in Mexico, used to make chopped egg salad and chopped seasoned avocados as table starters for special occasions. Then one day she decided to mix up the two, altered the spices a bit, and created a family hit. I have adapted her recipe by adding the Dijon and dill, and scooping a ton of it into a sandwich. The cheese is a caprice that I couldn't help adding, and I love how it tastes, but feel free to try it without it.
Chopped Egg And Avocado Sandwich
Enlarge Patricia Jinich for NPR

Chopped Egg And Avocado Sandwich
Patricia Jinich for NPR

Makes 3 to 4 hearty sandwiches

3 large hard-boiled eggs, peeled and chopped

3 tablespoons chopped white onion

2 tablespoons chopped parsley leaves

1 teaspoon chopped fresh dill, or 1/4 teaspoon dry dill

1/2 teaspoon Dijon mustard

2 teaspoons mayonnaise

1 large ripe Hass avocado (about 3/4 pound), halved, seeded, meat scooped out and diced

1/4 teaspoon kosher or sea salt, more or less to taste

Black pepper, ground, to taste

6 to 8 slices brioche or challah, or any bread of your choice, lightly toasted

4 slices Muenster, Mexican manchego or chihuahua or Monterey Jack cheese (optional)

In a bowl, mix the eggs, onion, parsley, dill, Dijon and mayonnaise together. Toss in the avocado, sprinkle with salt and pepper and gently mix well.

Lightly toast the bread slices. Scoop a generous amount of the chopped egg and avocado on a slice of bread, add a slice of cheese and top with another slice of bread.