Avocado Egg Salad Sandwich

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Salad Base

02 - 1 ripe avocado

03 - 2 tablespoons plain Greek yogurt

04 - 1 tablespoon mayonnaise

05 - 1 tablespoon fresh lemon juice

06 - 1 teaspoon Dijon mustard

07 - 1 tablespoon chopped fresh chives

08 - Salt and black pepper to taste

→ Sandwich Assembly

09 - 8 slices whole grain bread

10 - 1 cup baby spinach or lettuce leaves

11 - 1 medium tomato, sliced

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath to cool, then peel and chop into bite-sized pieces.

02 - In a large bowl, mash the avocado with Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth and creamy.

03 - Gently fold in the chopped eggs, chives, salt, and black pepper. Mix until well combined without breaking down the avocado pieces.

04 - Lay out bread slices. Place spinach or lettuce on half the slices, followed by sliced tomato if desired.

05 - Spoon the avocado egg salad evenly over the greens, then top with remaining bread slices. Serve immediately or wrap and refrigerate for up to 4 hours.

# Expert Advice:

01 -

It turns everyday ingredients into something that feels fresh and restaurant-worthy without any fuss.
The avocado replaces most of the mayo, so you get all the creaminess with way less guilt.
You can make the filling ahead and assemble sandwiches in under two minutes when hunger hits.
It works just as well stuffed in a pita, rolled in a wrap, or piled on crackers for a snack.

02 -

Don't skip the ice bath after boiling, it stops the eggs from overcooking and makes peeling so much easier.
Mash the avocado while it's still firm enough to hold shape, if it's too ripe it turns into baby food instead of a chunky, creamy base.
Taste the filling before assembling, eggs and avocado both absorb seasoning, so you'll need more salt than you think.

03 -