I was in the mood for a simple sandwich the other day and got a hankering for an egg salad sandwich. Quite awhile back, Ashley at never homemaker posted a recipe for an avocado egg salad wrap sandwich, and I made a note to myself at the time that I should try it out. Fast forward nearly a year later, and what with it being hardboiled egg season (aka post-Easter), I finally got around to giving the recipe a whirl. Although Ashley includes curry powder in her recipe, I decided I just wanted some simple flavors, so I only seasoned my salad with a little salt and pepper, and in lieu of mayo, I subbed in the plain Greek yogurt I had on hand.
Though it might not be the most amazing sandwich ever made, it is still quite tasty and definitely filling. The addition of avocado bumps up a plain old egg salad to something with a little more panache, and amps up the nutritional content as well. What's not to love about that?
Avocado Egg Salad Sandwich (printer-friendly version)
makes 2 sandwiches
2 hardboiled eggs
1/2 avocado, peeled and diced into small cubes
2 tablespoons nonfat plain Greek yogurt
pinch sea salt
2 ciabatta rolls, sliced in half
1. In a small bowl, use a fork to roughly chop the hardboiled eggs. Stir in the cubed avocado and Greek yogurt. Season to taste with salt and pepper.
2. Add a scoop of the avocado egg salad to one half of a ciabatta roll (add some spinach leaves if desired). Serve immediately. [Note: If you have leftovers, the avocado will likely turn brown; you can try to preserve the green color by adding in a squeeze of fresh lemon juice, but I'd recommend using the avocado egg salad all at once if possible.]
(adapted from this never homemaker recipe)
makes 2 sandwiches
2 hardboiled eggs
1/2 avocado, peeled and diced into small cubes
2 tablespoons nonfat plain Greek yogurt
pinch sea salt
pinch freshly ground black pepper
baby spinach leaves [optional]2 ciabatta rolls, sliced in half
1. In a small bowl, use a fork to roughly chop the hardboiled eggs. Stir in the cubed avocado and Greek yogurt. Season to taste with salt and pepper.
2. Add a scoop of the avocado egg salad to one half of a ciabatta roll (add some spinach leaves if desired). Serve immediately. [Note: If you have leftovers, the avocado will likely turn brown; you can try to preserve the green color by adding in a squeeze of fresh lemon juice, but I'd recommend using the avocado egg salad all at once if possible.]
(adapted from this never homemaker recipe)
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