Egg Salad Sandwich with Avocado and Shrimp

Egg Salad Sandwich with Avocado and Shrimp

These sandwiches are creamy without mayo. The large chunks of shrimp are delicious too.

Ingredients: 2 to 3 servings

Black tiger shrimp (or frozen peeled shrimp)
5 to 10 medium shrimp (or as much as you like)
Salt (I used Krazy Salt)
to taste
to taste
Lemon juice
1/2 to 1 tablespoon


1. Place the eggs in a pot of cold water and bring it to the boil. Hard boil the eggs.
2. While the eggs are boiling, finely chop the onion. You can use it as-is, but if you find onion a bit strong, soak in cold water for a while to soften the flavor.
3. Cut the black tiger shrimp into lengths slightly over 1 cm. Sprinkle with a little white wine if you have it, plus salt and pepper, and microwave for 2 minutes (at 600 W).
4. Cool the shrimp.
5. Scoop out the avocado into a bowl, and mash with the back of a fork. Sprinkle with lemon juice.
6. Chop up the hard boiled egg.
7. Add the finely chopped onion, the cut up shrimp and chopped up egg to the bowl with the mashed avocado, season to taste with salt and pepper, and mix well. I like to season with Krazy Salt.
8. This is the finished avocado dip with chunky pieces of shrimp.
9. Sandwich the mixture between 2 slices of bread to finish. By the way, the bread is a homemade rustic French loaf I baked for the first time.
10. You can use the mixture as a dip or on open faced sandwiches.
11. If making open faced sandwiches, you can drizzle on a little extra virgin olive oil. Or try grinding on some black pepper.
12. This filling is delicious between slices of toast. It's also good in rolls or in croissants. The version in the photo has no shrimp, but it was delicious nevertheless.
13. By the way, if you want to make the pain de campagne yourself, I really recommend Yuutanku's Recipe ID: 1053959. Even though it was my first time baking this kind of bread, I had no problems!

Story Behind this Recipe

I just love avocado, so I made this sandwich.