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Avocado Egg Salad Tea Sandwiches

Avocado Egg Salad Tea Sandwiches // Karista's Kitchen


I may have lived on these Avocado Egg Salad Sandwiches during our move. I like to make a batch of this egg salad and keep it in the fridge for a quick bite. Especially when both breakfast and lunch have eluded me. I also sneak a spoonful here and there as I’m walking past the fridge. 

Not only does this avocado egg salad contain two of my favorite ingredients, it’s also a great source of protein and healthy fats. It makes a tasty sandwich when paired with fresh sourdough or gluten-free bread and a good handful of microgreens. Sometimes I add the egg salad to dressed spinach and arugula which makes a lovely grain free lunch.

Avocado Egg Salad Tea Sandwiches for Spring Brunch or Mother's Day // Karista's Kitchen

The way I love this Avocado Egg Salad the most, is when I smear it on a thick piece of toast. Ha! I rhymed again. 

I originally created this egg salad to be used as tea sandwiches for a spring or Mother’s Day brunch. However, this avocado egg salad is so divine, I think it works well served a multitude of ways.

Although I adore onions, I do not like them in my egg salad. I think something a bit more subtle, like chives, works best in egg salad. I do however, LOVE dill pickle relish in my egg salad. It gives this recipe a little tang and sweetness that blends nicely with the lemon juice and mayonnaise.

You definitely want to use a good quality mayonnaise in this recipe.  If you make your own mayonnaise that’s even better. If you don’t, choose a mayo with olive oil, sunflower or safflower oil or even avocados as a base. I don’t want to sound the canola oil police, but frankly, canola oil is a dirty word in my house.

Feel free to use this delectable egg salad for everyday sammies, special brunch tea sandwiches, dolloped on a spring green salad, smeared on a giant piece of toast or right out of the bowl. 🙂

Delicious Wishes and Loads of Love,


Avocado Egg Salad Tea Sandwiches

Serving Size: Makes about 2 cups

Avocado Egg Salad Tea Sandwiches


  • 6-8 large hard boiled eggs, peeled and lightly mashed
  • 1-2 ripe avocados, lightly mashed
  • 1/3 cup mayonnaise, or more as needed
  • 1/4 cup chopped fresh chives, or more to taste
  • 1/4 cup dill pickle relish, or more to taste
  • 1-2 teaspoons Dijon mustard
  • Squeeze of lemon juice
  • Salt and pepper to taste
  • Fresh microgreens, optional


  • Gently fold together the mashed hard boiled eggs, avocado, mayonnaise, pickle relish, Dijon mustard and lemon juice. Season to taste with salt and pepper.
  • Refrigerate for an hour and then use for tea sandwiches, sandwiches and salads with fresh microgreens.
  • Notes

    I've given approximate measurements of ingredients, however, feel free to adjust all the ingredients to suit your tastes.

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    Appetizers Karista's Kitchen Kid Friendly Pork

    Cubano Sliders – Small Plate Entertaining

    Cubano Sliders with Marinated Pork, Ham, Swiss Cheese, Pickles and Mustard on Sweet Slider Buns // Karista's Kitchen

    I’ve always had a love affair with the Cubano sandwich.  What’s not to love?  These Cubano Sliders are packed with so much flavor and texture, it makes me happy just to look at one sitting on my plate.

    I’ve dined on many Cubano’s, some good, but some so spectacular it’s all I could think about for days after dining on the sandwich.   Which is what happened after watching the movie “Chef“.  I stayed up late one evening, waiting for my teenager to arrive home by curfew, (because I can’t sleep until I know she’s home safe and sound) so I decided to watch the movie “Chef”.  I like the cast of actors and of course the premise for the movie intrigued me. 😉

    I laughed, I cried, I empathized, I cheered… and then I was hungry.

    The movie reminded me why I’m so passionate about cooking.  Why I love food and why I love to feed people.  Why I stick with a career that can be both physically and mentally demanding but completely creative and rewarding at the same time.

    Guess what was on the menu a few days later?  Cubano Sliders.

    Not long after my Cubano weekend, I was creating menu ideas for one of my clients “small plates” themed issues and I realized how much fun these Cubano Sliders would be for a small plates dinner party.  

    I couldn’t let the summer slip by without sharing these little lovelies with you.  These Cubano Sliders are perfect for entertaining or dinner or even and after school snack.  Personally, I could eat them any time of the day or night.

    A festive and delicious way to end the summer season and begin the new school year.

    Delicious Wishes and Loads of Love!


    Cubano Sliders

    Serving Size: 8-10

    Cubano Sliders


    • 1 pork tenderloin, about ¾ - 1lb
      For the Marinade
    • 1 cup orange juice
    • 1 cup pineapple juice
    • 1 small onion sliced
    • 2 cloves garlic smashed
    • 1 teaspoon ground cumin
    • 1 teaspoon ground all-spice
    • 1 cinnamon stick
    • 1 tablespoon salt
    • 1 handful fresh cilantro leaves
      For the Slider
    • Marinated pork tenderloin
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon ground all-spice
    • 1 tablespoon olive oil
    • ½ lb sliced baked ham
    • 1 small jar of sliced pickles
    • 10 slices Swiss cheese
    • Yellow mustard
    • Slider Buns


  • To marinate the pork, place the tenderloin in a non-reactive or glass dish. Mix together the orange juice, pineapple juice, sliced onion, garlic, cumin, all-spice cinnamon stick, cilantro and salt. Pour this mixture over the tenderloin and cover with plastic wrap. Place it in the refrigerator and let it marinate for at least 8 hours or overnight.
  • To prepare the pork, preheat the oven to 375F. Remove the pork from the marinade and discard the marinade. Paper towel dry the pork and then rub it with one tablespoon of olive oil. Mix together the salt, pepper and the all-spice and rub it onto the pork. Place the pork in a baking dish and bake for about 25-30 minutes or until the internal temperature of the pork reaches 145F.
  • Remove the pork from the oven and let it cool. Once the pork has cooled, thinly slice the pork and set aside.
  • Turn the oven down to 350F.
  • Slice the slider buns in half and place them on a baking sheet. Add a slice of Swiss cheese to both the top and bottom of each slider bun. Then add a dash of mustard on top of the cheese on both the bottom and top of each slider bun.
  • Place thin sliced pork tenderloin, thin sliced pickles and thin sliced baked ham on the bottom slider buns. Place the tops of the buns (with just the cheese and mustard) over the pork and pickles and the press down slightly to keep the sliders in tact.
  • Place the baking sheet in the oven and let them warm until the cheese begins to melt, about 5 minutes or so.
  • Remove the sliders from the oven and serve.
  • Notes

    I originally created this recipe for Home By Design Magazine August/September 2015 issue.

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    Kid Friendly vegetarian

    Cucumber and Herbed Cream Cheese Sandwiches

    Everytime I went to visit my Auntie M, she would always have prepared a beautiful platter of these divine little sandwiches.  My Uncle Jim would pour my Auntie and I a glass of his favorite champagne and Auntie and I would have the lovliest visit over cucumber and cream cheese sandwiches and Uncle’s champagne.  These are some of my fondest memories with my darling Great Aunt and Uncle.

    I thought of these little sandwiches once again as I was preparing a menu for a client event.  She was looking for something fresh, delicious and a finger food that guests could pick up and enjoy without too much fuss.  Cucumber and cream cheese sandwiches sounded perfect.

    To make these sandwiches just a little different, I added an assortment of fresh herbs to the cream cheese such as chopped fresh dill and parsley.  Another yummy addition to the cream cheese, and a compliment in flavor to the cucumber, is to add a little chopped roasted red pepper to the cream cheese.  The red pepper also makes a beautiful color combination with the green of the cucumber and the white of the fresh bread.

    For your next event whether it’s a small cocktail party, brunch, baby shower, wedding shower, dinner guests or just a little nibble before dinner, these delicious little sandwiches make the perfect starter.  Oh, and don’t forget the champagne!

    Cucumber and Herbed Cream Cheese Sandwiches

    1 loaf soft whole grain white bread

    1 80z package cream cheese, equally divided

    1 tablespoon chopped fresh herbs (I like dill and Italian parsley)

    2 tablespoons chopped roasted red pepper (you can roast these yourself or purchase jarred)

    Pinch of salt and fresh cracked pepper

    1 English cucumber, thin sliced


    Mix together 4 oz cream cheese with the chopped fresh herbs, and the other 4 oz cream cheese with the roasted red pepper.  Next, using a 2″ biscuit cutter, cut out rounds of bread for the sandwiches.  If you have a square or other shapes you’d like to use that will work just as well.  Or, you can also cut off the crusts, spread the cream cheese, add the cucumber and then cut diagonally.

    Spread the cream cheese over each piece of bread.  Place 2-3 slices of cucumber on half the bread rounds, and then top each cucumber round with remaing cream cheese bread rounds.

    Place the little sandwiches on your most beautiful platter and serve.  If you need to prepare these prior to your event, place a moist, but not wet, paper towel or kitchen towel over the sandwiches  and then cover in plastic wrap, to keep the bread from drying out.

    One loaf of bread should make about 20 little sandwiches.  If you’d like to try other types of bread that would be a lovely option as well.

    OPTION:  Another idea is too spread your favorite hummus over the bread rounds instead of the cream cheese.  I adore the red pepper hummus with the cucumber for something just a little different.