Avocado Egg Salad

Avocado toast is all the rage, and I’ll admit that while I don’t often ever document it via Instagram, I do eat it fairly frequently. If you’re not familiar with avocado toast, it’s basically a piece of toast with mashed avocado on it. I like to add a little lime juice, some salt and pepper, sometimes some green Tabasco sauce, and if I want to add in some veggies, I’ll add cucumber slices, grape tomatoes, red onion slices, some baby spinach, and alfalfa sprouts (the sprouts are actually my favorite part…is that weird?)

Even with all that, sometimes I want something with a little more staying power. Enter the hard-boiled egg. If egg salad is a little too strong for you, or if avocado toast is a little too weak for you, this is the perfect compromise. The avocado mellows out the hard-boiled egginess of it all and the protein in the egg gives the avocado a little more oomph. This is one of my favorite lunches (or heck, let’s be honest, breakfasts…and dinners if my husband is stuck at work).

You’ll need peeled hard-boiled eggs, 1 medium avocado, some low-fat mayonnaise (some of you have asked and Sara and I ONLY use Hellman’s/Best Foods mayonnaise. I’ve tried ’em all!), chopped green onions, a tiny bit of garlic, the juice of 1/2 a lime (plus more to taste if you want), and green Tabasco sauce to taste.

Chop the eggs and place in a small mixing bowl.

These are actually not chopped enough…I like to mash mine with a fork. Is that weird?

Add the mashed avocado and 1 tablespoon of mayonnaise and mix until combined. Add green onions, garlic, lime juice, green Tabasco, and salt and pepper. If desired, toast the bread, then add a layer of baby spinach leaves, egg salad mixture,

then top with desired toppings like sliced cucumbers, tomato slices, red onion slices (no one said you were going to be kissing anyone after eating this), alfalfa sprouts, and bacon (I like that Hormel pre-cooked bacon–2 slices for 35 calories! Can’t really beat that!) Serve immediately. Makes 4 open-face sandwiches.