Avocado Egg Salad Sandwich

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

1. 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.
2. Meanwhile, slice tomato and cut avocado.
3. Prepare an ice bath. When eggs are done, immediately place in ice bath and allow to cool down.
4. 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.
5. Stir in chopped egg whites. Season to taste with salt and pepper.
6. 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