Egg Salad Sandwich with Avocado and Shrimp - eggs

Method

• Place the eggs in a pot of cold water and bring it to the boil.
• Hard boil the eggs.
• 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.
• 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).
• Cool the shrimp.
• Scoop out the avocado into a bowl, and mash with the back of a fork.
• Sprinkle with lemon juice.
• Chop up the hard boiled egg.
• 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.
• This is the finished avocado dip with chunky pieces of shrimp.
• 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.
• You can use the mixture as a dip or on open faced sandwiches.
• If making open faced sandwiches, you can drizzle on a little extra virgin olive oil.
• Or try grinding on some black pepper.
• 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.
• By the way, if you want to make the pain de campagne yourself, I really recommend Yuutanku's.
• Even though it was my first time baking this kind of bread, I had no problems!