When it comes to sandwiches, I have two basic rules: 1) If there is avocado involved, I will love it. 2) If there is mayonnaise involved, I will not. This sets me up for failure almost every time I’m stuck buying a pre-made lunch. My middle name could be “I-should-have-bought-the-sushi“.
Frustrated, hungry, and seriously grossed out after one too many midday misses, I decided to embrace my brown-bag fate and reinvent some of the classics — without my gloopy white nemesis.
Egg salad was my first project. My mayo-loving friends tell me they like the moisture and creaminess it adds to their sammies. I can’t get enough of creamy ‘cado, so I figured I’d sub the avocado for mayonnaise, and make up for the “tang” with a bit of dijon mustard, lemon juice and green onion. This recipe is enough for two sandwiches, but if I were you I’d boil up a ton of eggs – I’ve had it twice in two days!
Love sandwiches but hate mayonnaise? You’re not alone! Egg salad is back on the menu with my fresh interpretation that subs avocado and greek yogurt for my lunchtime nemesis.
1 large avocado
4 hard boiled eggs
1 tsp dijon mustard
2 tbsp plain greek yogurt
2 tbsp fresh dill
1/2 tsp (or less, to taste) of minced garlic
One small green onion, chopped finely
Salt & Pepper to taste
Leafy greens of choice
While eggs are cooling, chop up your avocado and add greek yogurt. Stir.
Dice eggs and add to avocado mixture
Spoon in dijon mustard, green onion, garlic and dill.
Taste for salt and pepper.
Enjoy with leafy greens and tomatoes in wraps, on breads, or straight out of the bowl!