Since we found out I was pregnant, we’ve been trying to eat as healthy as possible. We eat vegetarian at home so we were already doing pretty good on that front (Steve’s a vegetarian). But still, we’ve been trying to expand our repertoire of tasty, healthy meals.
We always have avocados on hand and one of our go-to lunch meals is an avocado sandwich with cream cheese. I’m getting tired of the old stand-by though. So when I stumbled on this recipe that includes not only avocado, but also egg salad and spinach, I was super excited. I love all those things! Putting them together is genius! If you too enjoy egg salad and avocado, you’ve got to try this beautiful marriage between the two.
You can find the original recipe here. I modified it a bit.
Here’s what you’ll need:
- 2 hard-boiled eggs
- tbsp of mayonnaise (or substitute plain Greek yogurt to be even healthier; or even omit – it will already be creamy without it)
- 1 avocado
- 1 celery stalk, chopped
- handful of baby spinach, chopped
- bread of your choice (I used ciabatta buns because we ran out of whole wheat bread – not quite as healthy!)
- pinch of red pepper flakes (optional)
- salt and pepper to taste
1. Hard boil your eggs. I hate runny eggs so I always look up how to hard-boil them (seriously, every time! I have a bad memory), just to make sure they are done all the way. I use these directions faithfully. Cool them in ice water while you prepare the rest of the ingredients, or else leave them in the fridge overnight (FYI: hard-boiled eggs will keep for 1 week in the fridge if the peel is intact and you leave them in a sealed container).
2. Peel the eggs and mash them in a dish with the mayonnaise. Add salt and pepper to taste.
3. Peel and pit the avocado. Add it to the egg mixture and mash it all together so that you get a nice smooth consistency.
4. Add the spinach and celery and mix until combined.
5. Spread some across your sandwich bread and add the red pepper flakes if you want a little bit of kick. Enjoy!
*Serving size: I made 3 small sandwiches using these amounts.
* I ate this over three days. By the second day, the avocado was brown on the top. To avoid this, you could sprinkle a little lemon or lime juice in the mixture and make sure you cover it with plastic-wrap right up against the mixture.