Description
A creamy avocado‑egg salad layered on toasted bread creates a quick, protein‑rich sandwich that blends savory, citrusy, and herby notes for a satisfying bite.
Ingredients
Scale
- 2 ripe avocados, diced
- 4 hard-boiled eggs, chopped
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill or chives, minced
- Salt and pepper
- 4 slices whole‑grain or sourdough bread
- Optional fresh sprouts or sliced tomato
Instructions
- Bring a pot of water to a boil and cook 4 eggs for 9 minutes. Transfer to ice water, peel, and chop.
- In a bowl mash the avocados with a fork.
- Add Greek yogurt, mustard, lemon juice, dill, salt, and pepper to the avocado and mix.
- Fold chopped eggs into the avocado mixture.
- Toast bread slices until golden.
- Spread avocado‑egg mixture onto one slice of bread; top with optional sprouts or tomato.
- Place the second slice on top, press lightly, and slice diagonally.
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Assembly
- Cuisine: American