Triples, three layers avocado and egg Peruvian sandwich, are a lovely, cute, refreshing, simple appetizer for your party, and they are perfect for the time-strapped host(ess).

– 3 eggs (medium), hard-boiled – 3 tablespoons mayonnaise – 1 red onion (small), minced, divided – 1 bell pepper minced – 1 teaspoon salt (or more, to taste), divided – 1 avocado ripe – 2 plum tomatoes minced – ½ teaspoon vinegar – 9 slices white sandwich bread – 1 dozen pitted green olives (optional)


In a bowl, mash the eggs with a fork. Mix in pepper, half the onion, and season with salt to taste. Set aside

Step 1:

In a bowl, mash the avocados with a fork, but not so much that it turns into a paste. Mix with the tomatoes, remaining onion, and vinegar. Season with salt to taste.

Step 2:

Spread 4 tablespoons of the egg mix on top of a slice of bread, and cover with the second slice of bread. Cover top slice with 4 tablespoons of the avocado mixture, and top with the next slice of bread.

Step 3:

With a very sharp bread knife, trim crusts, then divide each sandwich into 4 triangles or 4 small squares. Repeat until you use the remaining bread.

Step 4:

Garnish with olives. Serve immediately, or refrigerate covered with saran wrap for 30 minutes if needed or if you would like to serve chilled.

Step 5:

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