Avocado Egg Salad Sandwich

7 ingredients · 15 minutes · 1 serving

2 Eggs
1/2 Avocado
8 grams Baby Spinach (chopped)
4 grams Dijon Mustard
1/16 Lemon (juiced)
Sea Salt & Black Pepper (to taste)
2 slices Bread (toasted) (gluten free if needed)

1. Place eggs in a pot of cold water, bring to a boil, then simmer for 5-6 minutes. Run under
cold water to cool. Peel the eggs and chop roughly.
2. In a bowl, mash and combine the chop boiled eggs, avocado, baby spinach, dijon
mustard, lemon juice, salt and pepper.
3. Spread onto toast and enjoy!



Less Bread
Make it an open-face sandwich.
Add a Kick
Add red chili flakes or hot sauce.
Use mashed chickpeas or white kidney beans instead of eggs.


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