Minty Avocado and Egg Sandwich

Egg salad

Minty Avocado and Egg Sandwich

Prep Time 20 mins
Course Appetizer, Breakfast
Cuisine American, fusion, Indian
Servings 2 people


  • 2 Eggs
  • 1/2 Ripe Avocado chopped
  • 1 tbsp Mayonaise
  • Salt to taste
  • Powdered sugar optional
  • 1 1/2 tbsp Mint chutney
  • 4 Bread slices


  • In a pot, boil the eggs to medium consistency. This roughly takes about 10-12 minutes, Once the eggs boiled, gently remove them peel once it cools down.
  • Chop the boiled eggs in to large or small chunks of your choice. Small chunks will make the sandwich more creamy, if you prefer to have a bite of egg in your sandwich go for large chunks. (note 2)
  • Add the chopped eggs in a bowl, add mayonnaise, salt and sugar as mentioned in the ingredients. With a fork mix in well till it all combines to one fluffy mixture. Keep it aside until use. (note1)
  • In a separate bowl, add the avocado, and mint chutney, mix in well. And keep aside
  • Now trim the edges of the bread slices. If you don’t prefer to you can keep it as it is. Now gently spread some egg mixture on one slice and top it with a later of avacado and mint mixture.
  • Keep another slice of bread on top and press it down gently.Cut into triangles or serve as open sandwich. For an extra kick sprinkle some red chilli flakes.
  • Refrigerate for 10 minutes and serve it cold.
    Egg salad
Keyword avacado sandwich, egg sandwich, healthy breakfast, healthy recipes, indian breakfast ideas, sandwiches