Hi everyone! Just a quick post today to tell you about a sandwich I think you need to know about. I’ve always loved a good ol’ egg salad sandwich, so this is a new twist on that, using avocado instead of the mayo. AND it comes at the perfect time of year because it makes a perfect green lunch if you’re in the mood to celebrate St. Patty’s day, no green food-coloring required!
If you’ll be dining alone, don’t worry about only using up a part of your avocado and having the rest of it turn brown, check out my trick to keep your avocados fresh and you’ll be all set!
So here’s what you need to make this sandwich!
-1 hard-boiled egg (If you want to make a whole bunch really easily, check out how to make hard-boiled eggs in the oven!)
-1/2 of a ripe avocado
-A sprinkling of chopped green onion
-A dash of lemon juice
-A dusting of black pepper
-A shake of salt or other seasoning mix
-A small nest of fresh greens
-2 lovely pieces of a bread of your choice, toasted if you like
Roughly chop the first two ingredients and then mix them together with the next four. I like the leave everything pretty chunky, but you can make the mixture as smooth as you like.
Put it all on top of one slice of bread. Top with the nest of greens. Pop the final piece of bread atop everything and chow down!
So what did you think of this take on an egg salad sandwich? Just as good as the classic or even better? 🙂
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.