Avocado Egg Salad Sandwich
The perfect summer lunch, Avocado Egg Salad is fresh and full of nutrients. Great for days when you're super busy and need a quick, filling meal.
Servings: 1
Ingredients
- 2 eggs
- 1/2 avocado
- spritz of lemon
- salt and pepper to taste
- 1 everything bagel
Instructions
- Place eggs in a pot and cook for 15 minutes once the water is boiling.
- While the eggs are cooking, cut and mash your avocado. Add in the lemon juice, salt, and pepper.
- Once the eggs are done, cool them for 5 minutes or longer if you want your egg salad cold.
- Once cooled, peel the eggs and put them in an egg slicer. I always slice the egg once horizontally and once vertically. Add the sliced eggs to the avocado mixture.
- Combine the avocado mixture until the yolks are mashed. Once well combined, you can refrigerate the egg salad.
- While refrigerating, toast your bagel to your liking. Once toasted, put the egg salad on for a tasty sandwich. Enjoy!