Avocado Egg Salad Sandwich
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 add some crunch in the form of radishes and you’ll have just made a few more changes for the better.
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Servings: 2 sandwiches
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 the Sandwich
- green lettuce
- 1/2 cucumber sliced
- 4 slices whole wheat whole grain bread
Instructions
Make the Avocado Egg Salad
- Bring water to a boil. Poke a hole with a pin in the bottom of the eggs (helps against breaking), add eggs (straight from the fridge into the boiled water) and cook for 10 minutes. Transfer boiled eggs to a bowl with ice water. Peel under water and cool. Chop eggs.
- Chop the avocado.
- Mix chopped eggs, avocado, cottage cheese, finely chopped radishes, tarragon and salt & pepper to taste. (NOTE 1)
Assemble the Avocado Egg Salad Sandwich
- Toast or grill 4 bread slices.
- Place lettuce leaves on each slice of toasted bread.
- Place Cucumber slices on lettuce.
- Divide the avocado egg salad over two slices of bread and place the other half sandwich on top.
- Serve sandwiches as is or cut in half and you’ll have a nice layered Avocado Egg Salad Sandwich with crunchy lettuce, cucumber on toasted/grilled bread.
Notes
- The texture of this salad is up to you, as you can chop the boiled egg and the avocado coarsely or fine. Personally, I prefer to cut is coarse, otherwise it easily becomes an avocado egg spread. The finely chopped radishes take care of the crunch and just a bit of color.
Nutrition
Serving: 1sandwich
Nutrition information is automatically calculated, so should only be used as an approximation.
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