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Avocado Egg Salad Sandwich

A tall, stacked Avocado Egg Salad Sandwich featuring sliced hard-boiled eggs, mashed avocado, and red onion on whole wheat bread.
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Make a creamy, flavorful egg salad using avocado instead of mayonnaise for a healthier binder.

Ingredients

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  • 4 large eggs, hard-boiled and peeled
  • 1 ripe avocado, mashed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 slices whole wheat bread
  • 1 cup fresh spinach leaves

Instructions

  1. Chop the hard-boiled eggs into small, uniform pieces. Place them in a medium bowl.
  2. In a separate small bowl, mash the avocado until smooth.
  3. Add the mashed avocado, Dijon mustard, and lemon juice to the chopped eggs. Mix gently.
  4. Stir in the chopped celery, red onion, salt, and pepper until everything is just combined. Do not overmix; you want some texture remaining.
  5. Taste the salad and adjust seasoning if needed.
  6. Lightly toast the bread slices.
  7. To assemble, place a layer of spinach on two slices of toast. Top with half of the avocado egg salad mixture on each.
  8. Place the remaining two slices of toast on top to form two sandwiches.
  9. Slice the sandwiches in half before serving.

Notes

  • For a smoother texture, use an immersion blender on a small portion of the salad mixture.
  • If you prefer a tangier flavor, add 1 teaspoon of apple cider vinegar along with the lemon juice.
  • This salad keeps well for up to 3 days when stored in an airtight container in the refrigerator.

Nutrition

Find it online: https://cookerycourier.com/avocado-egg-salad-sandwich-recipe/