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In the world of quick and nutritious meals, creamy avocado egg salad sandwiches stand out as a delightful and healthy alternative to the traditional egg salad. This innovative recipe combines the beloved flavors of classic egg salad with the creamy richness of ripe avocados, creating a dish that is not only delicious but also packed with nutrition. Whether you're looking for a satisfying lunch, a picnic staple, or a wholesome snack, these sandwiches are versatile enough to fit any occasion.

Egg Salad for Sandwiches

Discover a healthy twist on a classic favorite with creamy avocado egg salad sandwiches! This simple recipe replaces mayonnaise with nutrient-packed avocados and Greek yogurt, creating a delicious yet lighter meal. Perfect for lunch, picnics, or snacks, these sandwiches are full of protein, healthy fats, and fresh veggies. Enjoy a satisfying bite that's as nutritious as it is tasty! #EggSalad #Avocado #HealthyRecipes #SandwichIdeas #Nutrition #MealPrep #DeliciouslyHealthy
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Ingredients
  

6 large eggs

1 ripe avocado, peeled and pitted

2 tablespoons mayonnaise (or Greek yogurt for a lighter option)

1 teaspoon Dijon mustard

1 tablespoon lemon juice

2 green onions, thinly sliced

1/4 cup celery, finely diced

1/4 teaspoon garlic powder

Salt and pepper to taste

Fresh dill or parsley, for garnish (optional)

8 slices of whole grain or sourdough bread

Lettuce leaves (optional)

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then cover and remove from heat. Let the eggs sit for 12 minutes, then transfer them to an ice water bath to cool for another 10 minutes. Once cooled, peel the eggs.

    Prepare the Avocado: In a mixing bowl, mash the avocado until smooth.

      Mix the Salad Ingredients: Chop the boiled eggs and add them to the bowl with mashed avocado. Stir in the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, green onions, celery, garlic powder, salt, and pepper. Mix until everything is well combined and creamy.

        Taste and Adjust: Taste the egg salad and adjust seasonings if necessary, adding more salt, pepper, or lemon juice according to your preference.

          Assemble the Sandwiches: Toast the bread slices if desired. Spread a generous amount of the egg salad mixture onto 4 slices of bread. If using, place a lettuce leaf on top for added crunch.

            Top and Serve: Close the sandwiches with the remaining slices of bread. Cut in half and garnish with fresh dill or parsley if using. Serve immediately, or refrigerate for up to 2 days.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 sandwiches