Herb-Infused Avocado Egg Salad Sandwich

Delight in this nutritionally rich Herb-Infused Avocado Egg Salad Sandwich, combining creamy avocado and eggs with a burst of fresh herbs, perfect for a balanced, satisfying meal.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 2

Ingredients

6 large eggs

1 ripe avocado, peeled and pitted

1/4 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp lemon juice

1 tbsp chopped fresh dill

1 tbsp chopped fresh chives

1/2 tsp salt

1/4 tsp black pepper

4 slices whole grain bread

2 leaves butter lettuce

1 medium tomato, sliced

Instructions

1. Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and let simmer for 10 minutes.

2. Remove from heat and transfer eggs to a bowl of ice water to cool for 5 minutes.

3. Peel the eggs and chop them into small pieces.

4. In a mixing bowl, mash the avocado with a fork until smooth. Add mayonnaise, Dijon mustard, lemon juice, dill, chives, salt, and pepper, and mix until well combined.

5. Gently fold in the chopped eggs.

6. Lay out two slices of bread and top each with a leaf of butter lettuce.

7. Spread the egg salad mixture evenly over the lettuce leaves.

8. Add tomato slices on top of the egg salad.

9. Top each with the remaining slices of bread and serve immediately.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Keep the bread separate to prevent sogginess.

Reheating

Enjoy cold or let sit at room temperature for 10-15 minutes before eating. Do not reheat.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.