Name: Avocado Egg Salad Sandwiches
Total time: 20 min
Ingredients: ½ ripe avocado; 1 ½ teaspoons lemon juice; 1 teaspoon avocado oil; 3 hard-boiled eggs, chopped; ¼ cup finely chopped celery (about 1 stalk); 1 tablespoon snipped fresh chives; ¼ teaspoon salt; ⅛ teaspoon ground pepper; 4 slices whole-wheat sandwich bread, toasted; 2 leaves lettuce

Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school.

Avocado Egg Salad Sandwiches

avocado

lemon juice

avocado oil

eggs,

celery (about 1 stalk)

chives

salt

⅛ teaspoon ground pepper

whole-wheat sandwich bread, toasted

lettuce

Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.


Subbed mayo instead of oil and added jalapeno and Dijon mustard. Ate on pitas with bacon and lettuce. Sooooo fresh and delicious! Will definitely be added to the lunch rotation! Was a bit bland prior to adding the mustard.

Made it as is and whole family liked it. Goes really good with hearty whole wheat bread from bakery or wrapped in lettuce if low carb.

I make it as is and enjoyed it.
It was a nice change from the standard
egg salad recipe I am use to making.

Pretty yummy base recipe. I added jalepeno, chopped bell pepper, and dill instead of chives. I added a generous amount of salt, and extra citrus. Between the eggs and the avocado, the recipe needs it. I enjoyed it and will using it again.

Avocado Egg Salad Sandwiches

Total: 20 minutes

Author : Carolyn Casner

Ingredients

Instructions

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