Description
Indulge in the creamy delight of an Avocado Egg Salad Sandwich, where velvety avocado meets perfectly boiled eggs, zesty mustard, and fresh herbs. This simple yet flavorful recipe transforms any meal into a gourmet experience. Whether enjoyed at a picnic or as a light lunch, this sandwich is not just visually appealing but also bursting with nutrients. Perfect for busy days, it can be customized to suit your taste!
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 2 tbsp Dijon mustard
- 2 tbsp fresh chives, finely chopped
- Salt and pepper to taste
- 4 slices whole grain bread
Instructions
- Prepare the ingredients by slicing avocados in half, removing pits, and scooping flesh into a mixing bowl.
- Boil the eggs: Cover with cold water in a pot, bring to a boil over medium heat. Cover and turn off heat; let sit for 12 minutes before transferring to ice water.
- Once cooled, peel and chop the eggs. Add to the mixing bowl with avocado and mash until creamy but slightly chunky.
- Stir in Dijon mustard, chives, salt, and pepper.
- Assemble sandwiches using two slices of whole grain bread; spread generously with the egg salad mixture.
- Cut diagonally and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: No cooking required after boiling eggs
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 370
- Sugar: 1g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 185mg
Keywords: Customize by adding diced tomatoes or bacon bits for extra flavor. For a lighter option, substitute Greek yogurt for some of the mayonnaise.