Egg Salad Sandwich with a Twist.

I adapted this recipe from the one found here.
This is an egg salad sandwich recipe made with avocado instead of mayonnaise and I got excited because I love avocado and could eat them all day long while I find mayo to be quite gross. It’s very rich and sticks pleasantly to the bread.

Whole grain bread (I used Dave’s spelt)
2 boiled eggs
1/2 avocado
Mustard
Olives
Onions
Salt and pepper
Paprika
Tomato
Lettuce

Today I only had a quarter of an avocado left over so I halved the recipe, but it is flexible that way, as long as you have a 4:1 egg to avocado ratio. But it’s really as simple as chopping up ingredients and mixing them together.

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Cut up avocado, size depends on how chunky you want it to be, same for all ingredients.

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Peel and chop up the eggs.

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Combine the avocado, eggs, onions, olives, mustard, salt, pepper, and paprika in a bowl and mix until desired consistency.

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Lightly toast the bread and have the tomato and lettuce ready for your egg salad. Today’s was a lunch to-go. The great thing about this egg salad is that it doesn’t smell quite as strongly as traditional made from mayonnaise.

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Then the only thing left to do is enjoy your funky looking, but oh so good tasting sandwich! It’s super filling, too!

Let me know if you try this recipe or any creative variations and what you think about it!