Avocado Egg Salad Sandwich
Mayonnaise is replaced with creamy avocados to turn classic egg salad into a healthier treat made with hard-boiled eggs, fresh dill, lemon juice, and chopped parsley
Servings: 4 sandwiches
- 8 large eggs hardboiled
- 2 medium avocados
- 1 1/2 tablespoon fresh lemon juice
- 1/4 cup chopped fresh dill
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
Peel eggs and rinse under water to remove lingering shell pieces. Dice eggs into small pieces. In a medium bowl, place avocado. If avocado is firm, mash with a fork. If it's soft, leave it unmashed.
Add eggs, lemon juice, dill, parsley, and salt to avocados. Stir together with a fork until combined. Serve on multigrain bread immediately or cover with plastic wrap and store in refrigerator for up to 2 days.