Filed Under: avocado, eggs, healthy, quick fix, Salad, Sandwich, School Lunch, snack, tasty

Avocado Egg Salad Sandwich

Be it a Quick snack or Super fast tiffin prep for you kid, this Avocado Egg Salad Sandwich it the perfect Tasty fix!

June 13th, 2017

From The School Year Survival Cookbook, by Laura Keogh and Ceri Marsh

The avocado is a small but significant upgrade to the standby egg salad—it makes the creamiest sandwich ever. It also weaves in the fiber, potassium and healthy fats that make avocado a superfood. Avocado is also known for creating that satisfied feeling, making it a great addition to an active kid’s lunch.
  • 3 eggs
  • 2 avocados, pitted
  • 2 Tbsp (30 ml) finely chopped chives
  • 1 Tbsp (15 ml) plain Greek-style yogurt
  • 1 tsp (5 ml) lemon juice
  • 1/4 tsp (1 ml) Dijon mustard
  • pinch of salt and pepper
  • 4–6 slices whole grain bread
  1. Put eggs in a pot of cold water and place over medium-high heat. As soon as the water boils, place the lid on the pot, turn off the heat and let sit for 12 minutes. Drain the eggs and rinse under cold water to cool them down enough to peel. Remove the shells and chop the boiled eggs.

  2. In a medium bowl, mash the avocados with a fork until they’re chunky-smooth—you don’t want a purée. Add the chopped eggs, chives, yogurt, lemon juice and mustard and give it all a good mix. Taste before adding salt and pepper.

  3. Spread your mixture on the bread and top with anything else your kids enjoy, like lettuce or cucumber. Slice in half on the diagonal (every single child’s preference) and wrap snugly in plastic wrap.

Avocado Egg Salad Sandwich
Maya Visnyei Photography

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