Photo: Korea Ministry of Food and Drug Safety

Avocado and Egg Sandwich

Name: Avocado and Egg Sandwich
Cuisine: South Korea
Ingredients: 20 g eggs; 1 g mayonnaise; 1 g Dijon mustard; 2 g lemon juice; 35 g sandwich bread; 6 g avocado; 1 g watercress; a little salt; a little pepper

아보카도 달걀 샌드위치

Main dish · Grilled

MainsCourse

153kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Avocado and Egg Sandwich

Not spicyVegetarianGluten-freeContains: egg

Ingredients Tap an ingredient to check it off

Servings1

eggs달걀
20 g
mayonnaise마요네즈
1 g
Dijon mustard디존 머스타드
1 g
lemon juice레몬주스
2 g
sandwich bread식빵
35 g
avocado아보카도
6 g
watercress워터크레스
1 g
a little salt소금 약간
a little pepper후추 약간

Nutrition per serving

153kcal

20.3gCarbs

5.9gProtein

4.9gFat

272mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Hard-boil the eggs, cool them in cold water, peel them, and coarsely mash them with a fork in a bowl.
Mix the mustard, lemon juice, salt, pepper, and mayonnaise into the mashed eggs.
Peel the avocado and slice thinly.
Toast the bread until golden on both sides.
Top step 4 with avocado, then the egg salad, and cover with bread.
Cut off the crusts of the sandwich and cut it into the desired sizes.

💡 TipTo remove the pit, peel the avocado and cut it in half, score the pit with a knife, and turn it at a 90-degree angle.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.