Avocado Egg Salad Sandwich
Ingredients
2 eggs boiled
1 egg white boiled
1 avocado
¼ juice of a lemon
½ teaspoon salt
¼ teaspoon black pepper
½ cup scallions chopped
½ cup watercress chopped
glaze of Dijon Mustard – on each slice of bread
6 slices 100% whole wheat bread for 3 sandwiches
Directions
Start by boiling 3 eggs on medium heat. Once it boils, turn off the stove. Cover the eggs with a lid and let it sit for 10 minutes.
Peel the eggs and place them in a large bowl. I removed the yolk of one egg. Add the avocado.
Add the juice of ¼ of a lemon, this will prevent the avocado from browning. Also, season with salt and black pepper.
Chop the scallions and add them to the large bowl – you only need ½ cup.
Chop the watercress and add them to the large bowl as well – you only need ½ cup.
Run a knife through the eggs and avocado – this will help them remain chunky.
This is what you should have, notice it is chunky, not pureed.
Take 2 slices of bread and trim off the edges.
Take a small amount of Dijon Mustard and just glaze it on each slice of bread.
Top with 2 to 3 spoonful’s of the avocado-egg mixture.
Top with the other slice of bread and slice in half. Enjoy!
