INGREDIENTS
2 avocados
5 hardboiled eggs
2 tbsp. plain yogurt
1 tbsp. lemon juice
2 tbsp. chopped chives
1 tsp. mustard
1/4 tsp. salt or to taste
1/4 tsp. pepper or to taste
INSTRUCTIONS
Cut each avocado in half and then use your knife to slice the flesh in a crosshatch pattern. With a fork, scoop out the skin into a medium-sized bowl.
Mash the avocados with your fork, keeping some chunks, then add the lemon juice, yogurt, mustard, chives, salt, and pepper to it. Mix thoroughly.
Peel your hard-boiled eggs and dice them. Then, stir them into your avocado mash. Make sure everything is well-incorporated.
Serve immediately.
To assemble the salad into a sandwich, toast the bread and add any greens or veggies you wish. Some great options are spinach, lettuce, cucumbers, tomatoes, bell peppers, and arugula. Spoon the Avocado Egg Salad onto the toasted bread and enjoy.
