Avocado Egg Salad Sandwich

# What you need:

→ Eggs

01 - 6 large eggs

→ Salad Base

02 - 1 ripe avocado

03 - 2 tablespoons plain Greek yogurt

04 - 1 tablespoon mayonnaise

05 - 1 tablespoon fresh lemon juice

06 - 1 teaspoon Dijon mustard

07 - 1 tablespoon chopped fresh chives or green onions

08 - Salt and black pepper to taste

→ Sandwich Assembly

09 - 8 slices whole grain bread

10 - 1 cup baby spinach or lettuce leaves

11 - 1 medium tomato, sliced

# How to make it:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath to cool completely, then peel and chop into bite-sized pieces.

02 - In a large mixing bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.

03 - Gently fold in the chopped eggs, chives or green onions, salt, and black pepper. Mix until well combined without breaking down the avocado further.

04 - Lay out bread slices. Place spinach or lettuce on four slices, followed by tomato slices if using.

05 - Spoon the avocado egg salad evenly over the greens on each slice. Top with remaining bread slices to complete sandwiches.

06 - Serve immediately while bread is fresh, or wrap in parchment paper and refrigerate for up to 4 hours before serving.

# Helpful Hints:

01 -

The avocado makes the egg salad creamy without piling on the mayo, so it feels lighter but still satisfying.
It comes together in under half an hour, and you can prep the egg salad ahead for grab and go lunches all week.

02 -

Don't skip the ice bath after boiling, it makes peeling so much easier and prevents that grayish ring around the yolk that nobody wants.
Mash the avocado until it's mostly smooth before adding the eggs, or you'll end up with uneven clumps instead of a cohesive creamy salad.

03 -