Avocado Egg Salad
Ingredients
The salad
-
8
slices
bacon
-
5
large
eggs
-
2
large
Hass avocados
-
2
green onions
finely chopped
-
3
tablespoons
plain Greek yogurt
-
1
tablespoon
freshly squeezed lemon juice
-
1
teaspoon
Dijon mustard
-
1
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
⅛
teaspoon
cayenne pepper
The bread and toppings
-
8
slices
whole wheat sandwich bread
-
to taste
sliced tomatoes
-
to taste
fresh spinach
Instructions
- Cook the bacon and set aside.
- Hard boil the eggs and prepare an ice bath.
- Plunge the eggs into the ice bath after boiling, then peel and chop them.
- Halve and pit the avocados, then scoop them into a mixing bowl.
- Add the chopped green onions, Greek yogurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl.
- Gently fold the ingredients together, leaving some chunks.
- Toast the bread and assemble the sandwiches with bacon, avocado egg salad, sliced tomatoes, and spinach.
Nutrition Facts (estimated)
Servings
4 sandwiches
Calories
589
Total fat
40g
Total carbohydrates
35g
Total protein
24g
Sodium
20mg
Cholesterol
262mg
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