This easy creamy and flavorful avocado sandwich spread with eggs is perfect for slathering on bread or toast, or as a dip for crackers, tortilla chips, and even fresh vegetable sticks. It’s a great alternative to traditional guacamole!
My children are getting to the age where dying eggs is on the agenda every Easter. Not that I’m complaining much, it can be fun, and they look so pretty. But what can you do with all those hard-boiled eggs afterwards? I don’t know about you, but I hate food waste, so I definitely want to find plenty of recipes to use them up.
Fortunately, Easter coincides with my favorite time of year – the beginning of avocado season! That wonderful time when avocados become affordable for most of the world. If you don’t like avocados, we can’t be friends. I’m joking, we can still be friends. But I really love avocados and have lots of recipes that feature them.
And the merging of these two ingredients brings me to this perfect alternative to guacamole: super creamy avocado sandwich spread with eggs. Like guacamole, this spread (or dip) is ridiculously easy to make! You just put everything in a blender or food processor and have it ready to serve in less than 10 minutes. The result is an amazingly creamy but light spread / dip with lots of fresh flavors.
While I call this a sandwich spread (I LOVE slathering it on bread or toast) it is so much more versatile than that. You can also use it as a dip for tortilla chips (surprise people with a fun alternative to guacamole), crackers, or even with fresh veggie sticks. A great alternative to hummus for a vegetarian lunch or snack platter.
Avocado: Is it a fruit or a vegetable? I don’t care, it’s delicious either way! And if you need yet another reason to eat avocados, they are really good for you!
Avocados contain fats that are actually good for you – plant-based unsaturated fats. Monounsaturated and polyunsaturated fats found in avocados are shown to reduce bad cholesterol and keep your heart healthy. And they have plenty of fiber and lots of vitamins to keep you feeling satiated.
Plus, there are some vitamins that can only be absorbed if you eat fat with them. Particularly vitamin A! You have to keep your eyesight good, right? A perfect excuse for eating something like chili-lime shrimp stuffed avocados. You get your healthy fats, plenty of protein, vitamins A and C from the veggies, and even some vitamin E!
Using leftover hard-boiled eggs
Do you have a bunch of hard-boiled eggs leftover from your Easter egg hunt? There is no reason to waste them, hard-boiled eggs are a wonderful source of protein and great for a variety of uses. Egg salad is always a standard, and of course, you can make this avocado bread spread, plus so many other options.
And I have another great deviled egg recipe that also includes avocados! My avocado deviled eggs with smoked salmon are perfect for spring parties. Use all those extra eggs and creamy, seasonal avocados – all the same flavors as the spread in a self-contained form. You could even have a post-Easter party with all avocado and hard-boiled egg everything.
Hard boiled eggs are perfect for salads – it can turn any salad into a filling meal. One of my favorites is to combine them with potatoes, like my potato, green been, and sausage salad. You can also increase the protein in this quinoa, strawberry and avocado salad by adding some chopped, hard-boiled eggs.
To keep your hard-boiled eggs fresh longer, make sure you leave the shell on and store them in an airtight container in the fridge. Enjoy your Easter leftovers for a week or more in salads, appetizers, or dips!
Creamy Avocado Sandwich Spread
- 2 large eggs
- juice of half a lemon
- salt , to taste
- black pepper , to taste
- 1 tablespoon cream cheese
- a handful of fresh dill
- 2 avocados , seeds and skin removed
- sliced black olives , for topping (optional)
- Hard boil the eggs: drop them carefully into a pot of boiling water, reduce the heat and simmer for 8 minutes. Set aside and allow to cool. When they are completely cooled, peel the shells off and chop the eggs with a knife.
- Mix the lemon juice, salt, black pepper, and cream cheese in a small bowl.
- In a food processor, puree cream cheese mixture, chopped eggs, and dill. Add the avocados and puree until desired consistency.
- Spread over bread or toast and top with black olive slices, if desired. Or use as a dip with crackers, tortilla chips, or fresh vegetables.