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Avocado Egg Salad Sandwich

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

Level:

Beginner

About the Recipe

The fundamental recipe for this avocado egg salad is free from both gluten and dairy. To maintain its gluten-free status, you can pair it with gluten-free bread or a wrap.

With a preparation time of less than 20 minutes, this recipe is a crowd-pleaser for both adults and children. For an even quicker option, consider using pre-hard-boiled eggs.

Ingredients

  • 4 large eggs

  • 1 med-large avocado, ripe

  • 1 heaping cup parsley, chopped

  • 1 tbsp dijon mustard

  • 1 lemon, juice only

  • 1/2 tsp garlic powder

  • Salt + pepper (adjust to taste)

  • To serve: whole wheat toast, collard wraps, tortillas, etc.

Preparation

  1. Place eggs into a small saucepan and cover with water. Bring to a boil, cover, and reduce heat to a simmer. Allow to cook for 12 mins (do not open cover).

  2. While eggs are cooking, chop parsley and add to a large bowl with avocado, lemon juice, dijon mustard, garlic powder, salt, and pepper.

  3. Once eggs are done, drain and cover with cold water to cool for about 1 min. Peel cooled eggs and add to bowl with other ingredients. Mash everything together, adjusting seasonings to taste.

  4. Spread avocado egg salad over slices of bread, or serve in wraps, etc.

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