Skip the mayonnaise and make your next egg salad with creamy, fresh avocado and a touch of Greek yogurt. This sandwich spread is light, nutritious, and deliciously simple.
Choose a hearty, healthful whole-grain bread and toast it for a bit of pleasant crunch.
Serves 2
Ingredients
- 4 hard-boiled eggs, peeled and halved
- 1 medium avocado, halved, pitted, and peeled
- 1 tbsp plain Greek yogurt
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- sea salt
- freshly ground black pepper
- 1 tbsp finely chopped red onion
- 2 tsp chopped chives
- 4 slices crusty, whole-grain bread
- 4 thin tomato slices
Salad Ingredients |
Preparation
- Remove the yolks from 2 eggs and discard. Chop the remaining egg whites and 2 whole eggs. Set aside.
- Place 1 avocado half in a medium bowl and add the yogurt, lemon juice, and mustard and season with salt and pepper. Mash with a fork to combine well.
- Chop the other avocado half and add to the mashed mixture along with the chopped eggs, red onion, and chives. Stir gently to combine.
- Lay the bread slices on a work surface and mound the avocado mixture on 2 pieces. Top with the tomato slices.
Hard-Boiled Eggs |
Ready to Mash |
Mashed Avocado Mixture |
Avocado-Egg Salad Mixture |
Top with Tomatoes |
Close the sandwiches and serve.
Avocado-Egg Salad Sandwiches |
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