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Zesty Avocado Egg Salad Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Spicy Avocado Egg Salad Tea Sandwiches

These spicy avocado egg salad tea sandwiches pack creamy texture, smoky heat, and hearty bread in every bite—perfect for a snack or light lunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Soup
Cuisine Mexican
Servings 12 servings
Calories 121 kcal

Equipment

  • 1 Mixing bowl medium-size

Ingredients
  

Main ingredients

  • 2 Avocados ripe
  • 3 Hard-boiled eggs peeled and chopped
  • 2 tablespoons Sour cream
  • ½ teaspoon Chipotle chili powder
  • ¼ teaspoon Crushed red pepper
  • 1 teaspoon Hot sauce your favorite
  • ½ teaspoon Salt and black pepper to taste
  • 8 slices Pumpernickel bread

Instructions
 

Instructions

  • Peel and pit avocados, then mash in a bowl until mostly smooth but slightly chunky.
  • Chop hard-boiled eggs and add to mashed avocado.
  • Stir in sour cream, chipotle chili powder, crushed red pepper, hot sauce, salt, and pepper. Mix thoroughly.
  • Lay out pumpernickel bread slices on a flat surface.
  • Spread the avocado egg salad on half the slices, then top with the remaining slices and press gently.
  • Slice each sandwich into quarters. Serve immediately and enjoy!

Notes

To adjust spice levels, reduce crushed red pepper and hot sauce. For a vegan version, substitute eggs with chickpeas. Best served fresh!