Zesty Avocado Egg Salad Sandwich

This Zesty Avocado Egg Salad Sandwich is a delightful twist on the classic, combining creamy avocado with boiled eggs for a refreshing, nutritious meal perfect for any time of the day.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

4 large eggs

1 ripe avocado

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 tbsp fresh lemon juice

1 tbsp chives, chopped

1/4 tsp garlic powder

Salt and pepper to taste

8 slices whole grain bread

4 lettuce leaves

2 medium tomatoes, sliced

Instructions

1. Boil the eggs in a pot of water for 10 minutes, then cool and peel.

2. In a bowl, mash the avocado with a fork.

3. Add mayonnaise, Dijon mustard, lemon juice, chives, garlic powder, salt, and pepper to the avocado and mix well.

4. Chop the boiled eggs and gently fold them into the avocado mixture.

5. Toast the bread slices until golden brown.

6. Assemble the sandwiches by spreading the egg salad onto four slices of bread. Top with lettuce and tomato slices, then cover with the remaining bread slices.

7. Cut the sandwiches in half and serve immediately.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat in a microwave on medium power for 30 seconds if desired, though best served fresh and cold.

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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.