Avocado Egg Salad

By AzWench

You can make this dish ahead by adding the avocado right before serving otherwise it is best served fresh, the same day you prepare it.

Ingredients

• 2 hard-boiled eggs, chopped
• 2 hard-boiled egg whites, chopped
• 2 ripe, Fresh California Avocado, pitted and peeled
• 1 tablespoon plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 2 tablespoon green onion, chopped
• 1/4 teaspoon Dijon mustard
• 8 slices whole wheat bread
• Salt and freshly ground black pepper, to taste

Preparation

Step 1

In a medium bowl, combine the hard boiled eggs, egg whites, avocado, Greek yogurt, lemon juice, green onion, and Dijon mustard. Mash with a fork until you reach desired consistency. Season with salt and black pepper, to taste.

Spread avocado egg salad between two slices of bread to make a sandwich. Serve immediately.

Note-the salad is best the day it is made.