Bitchin’ Avocado Egg Salad Sandwich
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Craving an egg salad sandwich but don’t have mayo on hand? Try my Bitchin’ Avocado Egg Salad, full of fresh herbs and flavor. When I’m in the states @bitchinsauce is one of my favorite products to pick up (I’ve found it at my local grocery stores and even Costco and Target). With an almond base, it’s creamy, savory and just so satisfying. Using it in my recipe today with avocado made for the creamiest mix yet. You know me, I’m all about the fresh herbs— basil and dill really liven this one up. Make it for lunch this week and I know you and the whole family will love this healthy take on the childhood classic!
Bitchin’ Avocado Egg Salad Sandwich
Ingredients
For the egg salad— serves 4
- 6 eggs
- 1/2-1 avocado depending on size, diced
- 1 tbsp Dijon mustard
- 2 tbsp @bitchinsauce I used Heat but use your preferred flavor
- Salt and pepper to taste
- Fresh minced basil and dill to taste
For the sandwich (feeds four)
- 4 slices gluten-free bread
- 1-2 cups sprouts
- Olive oil
- Salt and pepper to taste
- Additional fresh herbs
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.
- Add heaping spoonfuls of the egg salad mixture on top of the toast. Top with sprouts, drizzle with olive oil and season with salt and pepper and more fresh herbs.
https://shaynaskitchen.com/recipes/bitchin-avocado-egg-salad-sandwich/
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