Avocado Egg Salad Sandwich – Virtual
Servings
1Serving size
1 sandwichThis egg salad can be multiplied will keep well, refrigerated, 2-3 days. It may oxidize (the avocado migh turn brownish) but it is still good.
Ingredients
| 3 quart Water |
| 1 large Egg(s) |
| 1/2 medium Avocados, raw |
| 1 tsp. Apple cider vinegar (or lemon juice) |
| 1 medium Green onions (sliced) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 cup Cucumber (diced small) |
| 1/4 tsp. Sriracha (optional) |
| 1/4 cup Arugula, raw (or spinach) |
| 2 slices Whole wheat bread (or gluten-free whole grain bread) |
Instructions
Once the eggs are boiling, cover the pot, turn off the heat, and set timer for 10 minutes. Once the timer is up, drain the water and place the eggs in an ice water bath.
In a medium bowl, mash the avocado with the vinegar with the back of a fork.
Peel the eggs then dice or roughly chop them. Fold the egg, green onion, salt, pepper, and cucumber into the mashed avocado mixture.
Serve 1/2 cup of egg salad with spinach or arugula on top of whole wheat sandwich thins or whole wheat bread.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Great on whole wheat pita, on top of a salad, or on its own.