Egg Salad and Avocado on Bread

Egg Salad and Avocado on Bread


Just a few ingredients and a simple recipe for a fantastic summer taste!


8 slices Pane casereccio ai semi / Pain campagnard aux graines / Landbrot Mehrkorn
4 eggs
1 ripe avocado
1-2 tsp lemon juice
2 tbsp mayonnaise
2 tbsp plain Greek yogurt
a little bit of salt and pepper
a little bit of chopped chives


  • Boil the egg for 10 minutes.
  • Cut the avocado in half; remove the stone and criss-cross the pulp with a knife. 
  • Separate the pulp from the skin with a spoon and place in a bowl.
  • Roughly mash with a fork and add a little lemon, salt and pepper.
  • Mix the avocado pulp with mayonnaise or Greek yoghurt.
  • Let the egg cool, remove shell and then cut into small pieces. 
  • Mix the egg and the avocado cream well.
  • Flavour the cream with salt, pepper and a little spring onion.
  • Spread the cream on slices of bread.
  • Place two slices on top and cut diagonally.