Avocado Egg Salad Sandwich for Two
Plain egg salads are deliciously creamy, but also a little one-sided in flavor. Adding avocado takes this egg salad onto a new level. Replace mayo with cottage cheese and you have just made another change for the better.
Ingredients
For Avocado Egg Salad
- 1 avocado chopped
- 2 eggs hard boiled, chopped
- 1/4 cup cottage cheese
- 1/2 tablespoon tarragon finely chopped
- 3 radishes finely chopped
- salt & pepper
For Sandwich
- 4 slices whole wheat whole grain bread
- green lettuce
- cucumber sliced
Instructions
Make the Avocado Egg Salad
- Chop the eggs and the avocado. (NOTE 1)
- Mix chopped eggs, avocado, cottage cheese, finely chopped radishes, tarragon and salt & pepper to taste (NOTE 2)
Assemble the Sandwich
- Toast or grill the bread slices until crunchy.
- Place lettuce leaves on both sandwich halves. Place cucumber slices on lettuce (both halves again).
- Spread avocado egg salad over one side of the sandwich. Place the other half of the sandwich on top of the salad.
- Cut in half and you have an Avocado Egg Salad Sandwich.
- Repeat this for the second sandwich.
Notes
- Bring water to a boil. Poke a hole with a pin in the bottom of the eggs (helps against breaking). Place eggs in boiling water (straight from the fridge into the boiling water - gently) and cook them for 10 minutes. Transfer boiled eggs to a bowl with ice water. Peel under water and cool.
- The texture of this salad is up to you, as you can chop the boiled eggs and the avocado coarsely or fine. Personally, I prefer to cut it coarsely, otherwise it easily become an avocado-egg spread.
Nutrition
Calories: 398kcalCarbohydrates: 35gProtein: 18gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gSodium: 408mgFiber: 10gSugar: 4g