Avocado Egg Salad Sandwich

# What You Need:

→ Eggs

01 - 6 large eggs

→ Salad Base

02 - 1 ripe avocado

03 - 2 tablespoons plain Greek yogurt

04 - 1 tablespoon mayonnaise

05 - 1 tablespoon fresh lemon juice

06 - 1 teaspoon Dijon mustard

07 - 1 tablespoon chopped fresh chives

08 - Salt and black pepper to taste

→ Sandwich Assembly

09 - 8 slices whole grain bread

10 - 1 cup baby spinach or lettuce leaves

11 - 1 medium tomato, sliced

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes. Transfer to an ice bath to cool, then peel and chop.

02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth.

03 - Gently fold in the chopped eggs, chives, salt, and black pepper. Mix until well combined.

04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato if desired.

05 - Spoon the avocado egg salad evenly over the greens, then top with remaining bread slices.

06 - Serve immediately, or wrap and refrigerate for up to 4 hours.

# Top Tips:

01 -

It uses Greek yogurt and avocado to keep things creamy without all the heavy mayo most egg salads rely on.
You can make it in under half an hour, even if you're boiling the eggs from scratch.
It's endlessly customizable with whatever herbs, greens, or bread you have on hand.

02 -

The ice bath after boiling is non-negotiable, it makes peeling the eggs so much easier and stops that gray ring from forming around the yolk.
If your avocado isn't quite ripe, the salad won't be as creamy, so give it a gentle squeeze at the store and pick one that yields slightly.
Don't overmix the eggs once they're in the bowl or you'll end up with a mushy paste instead of a chunky, satisfying salad.

03 -