Avocado Egg Salad Sandwiches
Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school.
Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school.
Ingredients
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½ ripe avocado
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1 ½ teaspoons lemon juice
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1 teaspoon avocado oil
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3 hard-boiled eggs, chopped
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¼ cup finely chopped celery (about 1 stalk)
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1 tablespoon snipped fresh chives
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¼ teaspoon salt
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⅛ teaspoon ground pepper
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4 slices whole-wheat sandwich bread, toasted
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2 leaves lettuce
Method
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Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.
