Avocado Egg Salad Sandwich

 

dients

• 6 large eggs
• 2 medium ripe avocados
• 3 Tbsp plain Greek yogurt (full fat)
• 1 Tbsp lemon juice
• 1 tsp olive oil
• 4.5 Tbsp finely chopped celery
• 1.5 Tbsp finely chopped parsley or dill
• 1/4 tsp ground cumin
• Salt & pepper

Instructions

Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a full boil, then cover, turn off the heat, and let sit for 10–13 minutes.

Prepare an ice bath. When the time is up, transfer the eggs into the bath and chill for at least 5 minutes.

While the eggs cool, scoop the avocados into a bowl and mash with yogurt, lemon juice, and olive oil to your desired texture.

Peel and roughly chop the cooled eggs, then add them to the mixture.
Fold in the salt & pepper, celery, parsley (or dill), and cumin. Mix gently to combine.

Serve immediately on wraps, sandwiches, or with fresh veggies.