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Avocado Egg Salad Sandwich

A thick Avocado Egg Salad Sandwich made with whole wheat bread and fresh spinach leaves.
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Make a creamy, flavorful egg salad using avocado instead of mayonnaise for a healthier sandwich filling.

Ingredients

Scale
  • 4 large eggs, hard-boiled and peeled
  • 1 ripe avocado, medium size
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 slices whole wheat bread
  • 1/4 cup fresh spinach leaves

Instructions

  1. Chop the hard-boiled eggs into small pieces and place them in a medium bowl.
  2. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the eggs.
  3. Add the Dijon mustard and lemon juice to the bowl.
  4. Use a fork to mash the avocado and mix all ingredients together until you reach your desired consistency. Aim for creamy with some visible egg chunks.
  5. Stir in the salt and pepper. Taste and adjust seasoning if needed.
  6. Place the spinach leaves on one slice of bread.
  7. Spoon the avocado egg salad mixture evenly over the spinach.
  8. Top with the second slice of bread to complete the sandwich.

Notes

  • For a lower-carb option, serve the salad in lettuce cups instead of bread.
  • If you prefer a smoother texture, blend half of the avocado mixture before folding it back into the chunky half.
  • Add 1 tablespoon of finely chopped red onion or chives for extra flavor.

Nutrition

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