Avocado Egg Salad Sandwich
yield: 1 servingprep time: 5 minscook time: 10 mins
DESCRIPTION
A healthier version of the classic egg salad which uses creamy avocado as a substitute for mayonnaise. It turns out just as rich and satisfying but is so much better for you. Perfect between two slices of wholemeal bread, or lettuce cups for a low-carb option!
INGREDIENTS
- 2 eggs
- 1/4 avocado
- 1 tbsp dijon mustard
- 1/4 tsp white pepper
- Salt, to taste
- Pepper, to taste
- 1/2 tomato
- 2 slices wholemeal bread
INSTRUCTIONS
- Bring a pot of water to a boil. Carefully lower eggs into the pot and cover. Reduce the heat to a simmer and boil for 10 minutes.
- Meanwhile, slice tomato and cut avocado.
- Prepare an ice bath. When eggs are done, immediately place in ice bath and allow to cool down.
- Peel eggs and separate the yolks from the whites. Chop the egg whites and set aside.
Place egg yolks, avocado, dijon mustard and white pepper in a bowl. Mix until creamy.
- Stir in chopped egg whites. Season to taste with salt and pepper.
- Spread egg salad on a slice of bread, then top with tomato slices and then the second slice of bread. Cut in halves and enjoy!
NOTES
- Make sure you use a ripe avocado for this recipe!
- Using older eggs will result in boiled eggs that are easier to peel.
- If you prefer the texture of the egg salad chunkier, simply don’t mash the avocado as much when mixing.
- Feel free to use any bread that suits your dietary needs eg. gluten-free, low-carb, high-protein etc.
- This egg salad is also really good in lettuce cups, on crackers or with veggie sticks!
© Chloe Ting Recipes – https://chloeting.com/recipes/avocado-egg-salad-sandwich