Ingredients:

  • 6 large eggs (300g)
  • 1 ripe avocado (150g)
  • 1 tbsp fresh lime juice (15ml)
  • 1 tbsp Dijon mustard (15g)
  • 2 tbsp Greek yogurt (30g)
  • 2 tbsp red onion, finely diced (30g)
  • 1 tbsp fresh chives, chopped (5g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 4 slices whole-grain bread (200g)
  • 4 leaves butter lettuce or baby spinach (20g)

Instructions:

  1. Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 12 minutes.
  2. Immediately plunge the eggs into an ice bath for 5 minutes to stop the cooking process. Peel and dice into 1/4-inch pieces.
  3. In a medium mixing bowl, combine the scooped avocado, lime juice, Dijon mustard, and Greek yogurt. Mash with a fork until velvety but still retaining a few small lumps.
  4. Gently fold in the diced eggs, red onion, and chives using a spatula. Stir in salt and pepper.
  5. Toast the whole-grain bread until golden brown.
  6. Place a leaf of butter lettuce on each slice of toast. Scoop a generous portion of the avocado egg salad on top and press the second slice of toast firmly on top.