Avocado Egg Salad Sandwich
You'll be surprised by the amazing flavor adding avocado gives to this healthy and nutritious Avocado Egg salad Recipe.
Ingredients
- 1 large avocado, ripe
- 6 large eggs, hard boiled
- 1/4 cup red onion, diced small
- 1/3 cup mayo
- 3 tablespoons pickles, diced small
- 1 tablespooon dry mustard
- dash salt & pepper
- 4-5 rolls
Instructions
- Smash up 1 large or 2 medium/small ripe avocados (If you’ve never used Avocados, I slice mine in half by going around, pop it open, pluck out the seed, and use a spoon to scoop out the avocado)
- Add 6 hard boiled eggs (I use the Betty Crocker method: put eggs in saucepan & cover 1” over the top of eggs, bring to boil, cover and remove from heat and allow to stand only 18 minutes. Rinse immediately in cold water to prevent from cooking more which makes them impossible to peel). I then slice them (or rather my kids love to slice them) and then cut again lengthwise.
- Add red onions, mayo, bread and butter pickles, dry mustard, and salt & pepper to taste.
- Serve immediately on bread of your choice.