Guacamole Egg Salad Sandwich
If you love a good brunch idea that’s creamy, zesty, and satisfying, this is the perfect pick-me-up!
Serves: 2
Ingredients:
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado
- 1 Tbsp lime juice (freshly squeezed)
- 2 Tbsp red onion, finely chopped
- ½ cup tomatoes, chopped
- 1 Tbsp coriander, chopped
- Salt and pepper to taste
- ½ tsp chili flakes or a dash of hot sauce (optional, for heat)
- 4 slices wholewheat bread, toasted or fresh
To serve:
- Microgreens
How To Make Guacamole Egg Salad Sandwich
- Mash the avocado in a medium bowl until smooth but still a bit chunky.
- Add the lime juice, red onion and coriander.
- Mix well.
- Gently fold in the chopped eggs.
- Season with salt, pepper, and chili flakes or hot sauce to taste.
- Toast the wholewheat bread if desired.
- Assemble the sandwich spread the guacamole egg salad generously onto two slices of bread.
- Top with the remaining bread slices.
- Serve immediately or wrap and refrigerate for up to 24 hours.