- Prep Time:
- 15 min
- Cook Time:
- 15 min
- 4 eggs
- 1/4 cup (60 mL) mayonnaise
- 8 slices white sandwich bread, crusts removed
- 1 large ripe avocado
- 1 vine ripened tomato, sliced
- 1/2 tsp (2.5 mL) each salt and pepper, divided
Place eggs in single layer in saucepan. Cover, by 1-inch (2.5) cm, with cold water. Set pan over high heat and bring water to rolling boil. Place tight-fitting lid on pan and remove from heat. Let stand for 6 minutes. Drain water and place eggs under cold running water for 1 minute or until cool enough to handle. Peel and slice each egg.
Spread thin layer of mayonnaise on one side of each slice of bread. Divide avocado evenly over 2 pieces of bread; season with some salt and pepper. Top avocado with a piece of bread, mayonnaise side up. Divide tomato evenly over the 2 pieces of bread; season with some salt and pepper.
Top tomato with a third piece of bread; mayo side up. Divide sliced eggs evenly over the 2 pieces of bread; season with remaining salt and pepper. Top with the last piece of bread; mayo side down. Cut each sandwich in half to make 4 portions.
Thinly sliced cucumber can also be added for an authentic Peruvian addition.