Avocado Egg Salad
All in for Meatless Monday? Here is a fast and delicious “go to” open-faced avocado egg salad sandwich to tell mom about the next time she makes your lunch! Get the sprouted grain bread or your gluten free option ready to toast in a pan with some grass-fed butter to make it extra indulgent and delicious. I keep it open-faced because I get more of the flavor of the avocado egg salad and keeps it far less filling without the extra slice of bread on top. One of my favorite ingredients of the past year has been Chosen Foods Avocado Mayo which will surely gain many household likes once you taste it and see the cleaner ingredients that populate this jar. This Meatless Monday highlight has been brought to you by the kitchen team at Healthy Eating 101. Enjoy what you eat. We certainly did.
Avocado Egg Salad on Sprouted Grain Bread
2 hard -boiled eggs, peeled
½ avocado
1 teaspoon Chosen Foods Avocado Mayo
Pinch of sea salt
2 slices sprouted grain bread, toasted
10 fresh baby spinach leaves
Combine ingredients in small bowl. Gently mix with fork until combined. Place fresh baby spinach leaves on toasted sprouted grain bread and top with avocado egg salad. Garnish with fresh basil to serve.
