Ingredients:

  • 4 large eggs (about 240g)
  • 1 ripe avocado (about 200g)
  • 2 tablespoons mayonnaise (30g)
  • 1 tablespoon Dijon mustard (15g)
  • 1 tablespoon lime juice (15ml)
  • 2 tablespoons finely chopped red onion (30g)
  • 2 tablespoons chopped fresh dill or cilantro (5g)
  • Salt and pepper to taste
  • 8 slices of whole grain or sourdough bread (about 320g)
  • Leafy greens (e.g., spinach or lettuce for garnish)

Instructions:

  1. Place eggs in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-12 minutes. Drain and cool in ice water for 5 minutes before peeling.
  2. In a mixing bowl, mash the avocado with a fork until smooth. Stir in mayonnaise, Dijon mustard, and lime juice until well combined.
  3. Chop the boiled eggs and add them to the avocado mixture. Fold in red onion, herbs, salt, and pepper. Mix gently to avoid breaking the eggs too much.
  4. Lay out the bread slices and create even layers of the egg salad mixture on half of the slices. Top with leafy greens and close with the remaining bread slices.
  5. Cut sandwiches in half if desired and serve immediately. Make Creamy Avocado Egg Salad Sandwiches and enjoy a satisfying meal.