Happy Meatless Monday! We tend to go meat free @ least once a week, and not necessarily on Mondays. Since we are celebrating MM tonight, it's important that I find an alternate protein source to make up for the lack of chicken and fish on our plates. Tonight, it's coming to you in the form of eggs. Normally, when we have eggs for dinner, it's all about breakfast-y type foods. Hash, frittatas, or french toast would be on the menu. Tonight we are keeping breakfast out of it, and instead opting for a soup and sandwich evening.
I can think of no better sandwich, than the classic egg salad. I'm pretty sure I lived off of these in post secondary. Welcome back egg salad, oh how I missed you. Instead of opting for my standby. I thought I would jazz up this sandwich with a little avocado. Not only did this provide a wonderful creaminess to the sandwich, but along with it came some serious flavour. Bam! Dinner is served!
Avocado Egg Salad Sandwich
8 hard boiled eggs (minus 2 yolks)
2 avocados, pitted
2 Tbsp plain greek yogurt
2 tsp dijon mustard
2 tomatoes, sliced
2 cups mixed greens, loosely packed
8 slices rye bread
salt & pepper
Combine eggs, avocado, yogurt, mustard, salt and pepper, in the bowl of a food processor. Pulse a few times, scraping the bowl as necessary. Continue pulsing until desired consistency is reached (chunky vs. smooth)
Divide mixture among 4 slices of bread. Top each with mixed greens, 2 slices of tomato and remaining slice of bread.