Egg Salad Sandwich

Discover the creamy goodness of the Creamy Avocado Egg Salad Sandwich, a delightful twist on a classic favorite! This nutritious recipe combines boiled eggs, ripe avocados, and Greek yogurt for a healthy yet indulgent meal. Packed with protein, healthy fats, and essential vitamins, it's perfect for lunches, picnics, or an easy dinner. Elevate your sandwich with fresh herbs, crunchy veggies, and your choice of bread for a satisfying bite that’s as delicious as it is wholesome.

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Ingredients

6 large eggs

1 ripe avocado

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh chives (or dill)

Salt and pepper to taste

4 slices of whole grain bread (or your preferred bread)

Lettuce leaves (optional)

Sliced tomatoes (optional)

Instructions

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes, then transfer the eggs to an ice bath to cool.

Prepare the Avocado Base: While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash with a fork until smooth, leaving a few chunks for texture.

Mix the Fillings: Once the eggs have cooled, peel and chop them into small pieces. Add the chopped eggs to the bowl with the mashed avocado. Stir in the Greek yogurt, Dijon mustard, lemon juice, red onion, chives, salt, and pepper until combined. Adjust seasoning to taste.

Assemble the Sandwiches: Toast the bread slices if desired. Spread a generous amount of the egg salad mixture on two slices of bread. Top with lettuce leaves and sliced tomatoes if using. Place the remaining slices of bread on top to make sandwiches.

Serve: Cut the sandwiches in half and serve immediately or wrap them for a delicious lunch on the go.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2 sandwiches