Avocado Egg Salad Sandwich
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Ingredients (1 Serving)
1 Arnold® Roll
6 eggs, hard boiled
2 avocados, diced
1 tablespoon nonfat mayonnaise
2 tablespoons lemon juice
1 tablespoon parsley, finely chopped
2 tablespoons chives, finely chopped
½ tablespoon garlic, finely chopped
1 tablespoon paprika
½ tablespoon red pepper flakes
¼ teaspoon salt, to taste
⅛ teaspoon ground black pepper, to taste
1 tablespoon microgreens
- Peel the hard boiled eggs and separate the yolks from the egg whites. Dice the egg whites into small pieces and set aside. Finely chop 5 radishes and set aside. Thinly slice remaining radish and set aside.
- In a large bowl, combine egg yolks, avocado and mayonnaise, and mash until smooth. Mix in the lemon juice and parsley, chopped radishes, chives, garlic, paprika, red pepper flakes, salt and pepper. Taste and adjust the seasoning before gently folding in the diced egg whites.
- Spread desired amount of egg salad on the sandwich thin bottom. Garnish with microgreens and thinly sliced radishes. Add the sandwich thins lid and enjoy!