Avocado Egg Salad Tea Sandwiches

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I have news!  I moved!  Let’s celebrate my new backyard today with these Avocado Egg Salad Tea Sandwiches.

Avocado Egg Salad Tea Sandwiches stacked on a blue plate with fresh cherries scattered around and glass of lemonade in the background of a backyard pool setting

These are a fun finger-food goodie to include in your summer celebrations.  Everyone loves a good egg salad sandwich, and it’s even better when you can pick it up and eat it in two bites! Adding avocado to egg salad is an excellent idea because avocado makes everything taste fabulous!

Eggs for Egg Salad in a yellow bowl plus a closed carton of eggs. three eggs outside of the bowl set on a red/white checked napkin with some fresh parsley

These sandwiches begin with perfectly hard-boiled eggs.  I have a method I use that works every single time.

How to make perfect hard-boiled eggs:

Place eggs in a saucepan and cover with water.  Bring to a boil.  Then turn off the heat, cover the pan and let sit for 15 minutes.  Transfer the boiled eggs to a bowl of ice water, then peel and they are ready for eating or using in recipes.  Eggs that are one week old work better for hard-boiling than fresher eggs.

Yellow bowl of Avocado Egg Salad with a spoon in it and slices of bread, cucumber and parsley on the side. set on a white/red checked napkin

This avocado egg salad tea sandwiches recipe is made with the addition of avocado.  I also add a little celery and mustard to crunch and flavor.

overhead shot of Avocado Egg Salad Tea Sandwiches on a blue plate set on a red/white checked napkin with cherries scattered around and two glasses of lemonade

Probably many of you know that I have been living in the mountains between Reno and Tahoe for the last four years.  We made a decision to leave the area, and now we are living in Scottsdale, Arizona!  Our son is going to finish up high school here, and we are excited about our new adventure. Since we arrived, we have been celebrating our backyard every single day.  If you hadn’t heard, Arizona is mighty warm in the summer months.  Though I must admit, it’s not nearly as hot and awful as I thought it would be.  Having a backyard with a pool, misters, and a covered eating area with fans really helps a lot!

Avocado Egg Salad Tea Sandwiches stacked on a blue plate set on a white/red checked napkin

Last weekend, we gathered as a family and took time to reflect on our move and celebrate our new adventure.  I made these Avocado Egg Salad Tea Sandwiches for us to munch on while we hung out in the backyard.  They are the perfect blend of delicious egg salad and a little crunch added in too.

Tessie the Labradoodle swimming in a backyard pool

Oh, and our dog… Tessie the Labradoodle… seems to love her new home so far.  Fetching balls in the pool has been great fun for her.

The area we’re in is full of gorgeous sunsets and great restaurants.  We hope to get involved in the community and meet new friends too.  Moving can be a scary thing, but it’s also fun to explore and try something new. I hope you make these avocado egg salad tea sandwiches and enjoy them as much as we did!

Avocado Egg Salad Tea Sandwiches stacked on a blue plate set on top of a red/white checked napkin on a cutting board. two glasses of lemonade in the background. fresh cherries scattered around. pool backyard setting

Here are a few more egg salad recipes you might enjoy:

avocado egg salad tea sandwiches stacked on a blue plate with a checked tablecloth underneath. pool in the background.
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Avocado Egg Salad Sandwiches

Perfect little appetizer sandwiches
Prep Time 30 minutes
Servings 28 appetizer sandwiches
Calories 74kcal
Course Appetizer
Cuisine American
Keyword Avocado, egg salad, sandwiches,

Ingredients

  • 8 large hard-boiled eggs (see Recipe Notes below)
  • 1/3 cup finely chopped celery
  • 1/3 cup light or regular mayonnaise
  • 1 medium avocado, peeled and pitted
  • 1 teaspoon mustard
  • celery salt, salt and pepper, to taste
  • 14 slices white bread
  • 28 thin slices cucumber

Instructions

MAKE THE AVOCADO EGG SALAD:

  • Place the hard-boiled eggs in a large shallow bowl and mash the eggs with a fork until they are in very small pieces.  Add the celery.
  • In a separate bowl, combine the mayo, avocado, mustard, celery salt, salt and pepper.  Add to the egg and stir to combine.
  • Cut the crusts off the white bread and cut in half twice (4 equal pieces per slice).

ASSEMBLE THE SANDWICHES:

  • Place a slice of cucumber on one slice of bread, add a spoonful of egg salad, and top with another slice of bread.  Repeat with remaining ingredients.
  • Place the sandwiches on a platter, cover with plastic wrap and refrigerate until ready to serve.

Notes

  • FOR PERFECT HARD BOILED EGGS:  Place eggs in a saucepan and cover with water.  Bring to a boil.  Then turn off the heat, cover the pan and let sit for 15 minutes.  Transfer the boiled eggs to a bowl of ice water, then peel and they are ready for eating or using in recipes.  Eggs that are one week old work better for hard-boiling than fresher eggs.

Nutrition

Serving: 1tea sandwich | Calories: 74kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 102mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
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Lori Lange of Recipe Girl

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Comments

  • Joseph wrote:

    This looks great Lori, I never tried avocado and egg salad before, I’m sure I will love it since I like avocado toast with eggs on it…YUM, you hit it out of the park yet again….it’s madness….lol

    • Lori Lange wrote:

      Let me know how you like them!

  • Caryn Lance wrote:

    I have been making something close to these lately but have left out the mayo completely. I have found that with mashed up avocado there is no need for anything else binding. Delicious!!

    • Lori Lange wrote:

      You can certainly do that- yum!

  • Gina B wrote:

    Congrats on you move. It sounds exciting. Last Sunday a couple friends and I had our birthday tea. Each year to celebrate our birthday’s with a tea celebration.
    We rotate each year where we have our tea. We make sandwich’s of our choice, make scones and bring what we would like in our scones. This is the best scone recipe. It is a recipe from Princess Diana’s chef. We either have fruit, salad, or whatever. Then we go to the movies. After the movies we have dessert. We always enjoy our teas each year. The avocado egg salad sandwich would have been a great sandwich to take for tea. Maybe next. Love your blog and keep sending us recipes and information of you and your family.

    • Lori Lange wrote:

      That sounds like so much fun! Yes, save this one for your next tea!