Healthy Avocado Egg Salad Sandwich (Gluten-Free)
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people: 2
The other day I realized… I haven’t had an egg salad sandwich in YEARS! Growing up, I ate them all the time but to be honest, I kind of just forgot about them. And after making this recipe, I have NO clue why. It’s definitely a classic for a reason. I switched up my recipe by subbing the mayonnaise with creamy avocado, adding extra nutrients and flavor. And you know me, I’m all about the fresh herbs— tarragon and basil really liven it up. Make it for lunch this week— you will love this healthy take on the Egg Salad Sandwich!
Healthy Avocado Egg Salad Sandwich (Gluten-Free)
people: 2
Ingredients
For the egg salad:
- 6 eggs
- 1/2 shallot minced
- 5 basil leaves minced
- 1 tsp minced fresh tarragon
- 1/2 avocado diced
- 1 tbsp dijon mustard
- 1 tbsp sweet relish
- 4 tbsp olive oil
- Cayenne to taste
- 1 tsp white vinegar
- Salt and pepper to taste.
For the sandwich:
- 4 slices gluten free bread
- 1-2 cups spinach chopped
- 1/2 cup sprouts
- Olive Oil
- Salt and pepper to taste
Instructions
- Boil eggs until firm, about 10 minutes. Let cool.
- Cut eggs in half and dice until small.
- Add to a bowl with the remaining egg salad ingredients. Mix until combined. Taste and adjust seasonings as necessary.
- Toast bread slices.
- Spread chopped spinach on the bottom of the toasted bread. Add heaping spoonfuls of the egg salad mixture on top. Top with sprouts, drizzle with olive oil and season with salt and pepper.
https://shaynaskitchen.com/recipes/healthy-avocado-egg-salad-sandwich-gluten-free/
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