Cucumber Egg-Salad Sandwiches With Avocado

I have tried this cucumber egg-salad sandwich with avocado for a party a couple of years ago and have since had many requests to make them again. I usually put onions and garlic in literally everything I cook, so this is a peculiar exception to the rule that still tastes amazing. It is the perfect fingerfood for any party or picnic, as a refreshing snack in between meals or simply as a light evening meal. The salad can be kept in the fridge for making sandwiches fresh and on-demand.

• Cooking Time (eggs): 10 min
• Preparation Time: 20 min
• Total Time: 30 min

4 hard-boiled eggs (size M)

100g / 3.5 ounce cucumber (organic if possible)

1 avocado (about 150g / 5.3 ounce )

1 tablespoon lemon juice (or more to taste)

100g / 3.5 ounce mayonnaise (light or half-fat is fine too)

chives 5-10 stalks

parsley 3-5 stalks

salt & pepper to taste

Peel the hard-boiled eggs, chop them very finely - I used an egg cutter tool and cut the egg once in each direction - and put them in a bowl.

Peel the avocado, chop very finely - I used the egg cutter here as well (this only works if the avocado is soft enough!) - and add to the eggs in the bowl.

Peel the cucumber, - if you use an organic cucumber, you can leave the peel, but make sure to wash thouroughly! - remove the seeds using a teaspoon. You can technically leave the seeds inside the cucumber, however, your egg-salad will become quite watery, so I don't recommend it.

Finely chop the cucumber and add to egg-avocado mix in the bowl.

Personal choice: I simply eat the seeds immediately so as not to produce any waste.

Chop the chives and the parsley very finely and add to the egg-avocado-cucumber mix in the bowl.

Add mayonnaise, salt and pepper as well as one tablespoon of lemon juice and mix thoroughly. Taste and add salt/pepper/lemon juice if necessary.

The salad is done!

Take the slices of toast and cut off the crust. This step is optional, as the toast will taste the same with the crust, but the texture is more delicate without the crust.

Put one heaped tablespoon of salad in the middle of the slice and spread into the corners using a knife.

Stack another slice on top and press gently.

Personal choice: I usually dry the pieces of crust in air and either cut them to little cubes and season them with herbs and spices to create croutons or I put them in the food processor to create bread crumbs for home-made bread crust on nuggets.

Position four toothpicks in each side of the square of the slice - not in the corners!

Cut diagonally from corner to corner, rotate the knife about 90° and cut again from the other corner to corner to produce four little equally-sized sandwiches.

Take care to put your fingers on the corners during cutting to not tear the sandwich apart.