Description
A delightful twist on a classic favorite, combining creamy avocados with protein-packed hard-boiled eggs for a nutritious meal.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 2 tablespoons mayonnaise (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh herbs (such as dill, parsley, or chives), finely chopped
- Salt and pepper to taste
- 4 slices whole grain bread
- Olive oil or butter (for toasting)
- Paprika (for garnish)
- Leafy greens (for garnish)
Instructions
- Boil the eggs by placing them in a pot covered with water, bringing to a boil, then letting them sit covered for 9-12 minutes.
- Transfer the eggs to an ice bath to cool, then peel them under running water.
- Cut the avocados in half, remove the pits, and mash the flesh in a bowl, adding lemon juice to prevent browning.
- Combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, and fresh herbs with the mashed avocados, mixing gently.
- Season the mixture with salt and pepper to taste.
- Toast the bread in a skillet with olive oil or butter until golden brown.
- Assemble the sandwich by spreading the avocado egg salad on one slice of toasted bread and topping it with another slice.
- Cut the sandwiches in half, garnish with paprika and leafy greens, and serve.
Notes
- Choose ripe avocados that yield slightly when pressed.
- Consider adding diced jalapeños or hot sauce for a spicy kick.
- Store the avocado egg salad mixture separately from the bread to prevent sogginess.
- Use Greek yogurt or mashed silken tofu as a mayonnaise substitute.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 186mg
Keywords: Avocado, Egg Salad, Sandwich, Healthy, Quick Lunch