Preview
Avocado Egg Salad Sandwich
5 min
Prep Time10 min
Cook Time15 min
Total TimeA 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 (1 serving)
MetricImperial
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
- 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!
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