Use avocado instead of mayonaise for a healthier egg salad sandwich!
I’m back! I haven’t posted a new recipe on this blog for a while… Work and vacations and other time-consuming projects have been keeping me busy. It’s not that I haven’t been cooking, I’ve just been cooking a lot of my own recipes that have already been shared, hehe!
I felt that it was appropriate to post an egg recipe on Easter Sunday. You can’t let all of those hard boiled eggs go to waste! Luckily, egg salad sandwiches make for a really good lunch. Especially when you make avocado egg salad sandwiches (avocado makes EVERYTHING better).
This is a super easy recipe that takes no time to make. Enjoy!
Avocado Egg Salad Sandwich
Serves two
Ingredients:
- 4 Eggs
- 1/2 Avocado
- 4 Slices of bread
- Salt, pepper, garlic powder, dill
To Do:
Here is how to hard boil 4 eggs perfectly: place them in a pot and cover the eggs with water. On medium heat, bring the water to a boil. Once it starts boiling, remove the pot from the heat, cover and let the eggs sit in the water for 5 minutes. Remove and let them cool to room temperature.
- Hard boil the eggs.
- After they are cooled, peel them and dice them up in a bowl using a butter knife.
- Scoop out half of the avocado and mix it in with the eggs.
- Add in a couple dashes of salt, pepper, dill and garlic powder.
- Serve on sliced bread.
