Blog post

Avocado Egg Salad Sandwiches

January 11, 2020

January. A month of new beginnings, new resolutions and my birthday! A month where I have a brain full of new ideas and an increased need for adventures. And what do adventures need? Sandwiches!

Last year I changed the way I eat, cutting out unnecessary sugar, cooking wholesome meals from scratch and cutting down on that 3pm snack binge. This means that when we go out on an adventure, a shop bought sandwich won’t cut it anymore.

The egg salad sandwich has to be one of the classics, and one that Adam and I love! I decided to give it a bit of a revamp ahead of some adventures we are planning for this year and I’ve got to say it’s already a firm favourite!

Swapping out mayo for avocado has turned out to be a weird but tasty switch. You still get the creaminess of mayo, but avocado is about half the calories. Avocado also contains half the fat and is cholesterol free!

INGREDIENTS

4 slices Granary Bread
15g Butter
4 Eggs, boiled
2 Avocados
1tsp Lemon Juice
A Pinch Salt & Pepper, to taste
A Bunch Cress
A Handful Mixed Salad Leaves

METHOD

  1. Gather all your ingredients and in a bowl mash the avocado into a dip like texture.
  2. Add in the lemon juice, this stops the avocado going brown!
  3. Slice the boiled eggs and add into the avocado mix. Season to taste.
  4. Butter each bread slice and place a handful of salad onto two slices.
  5. On the other two slices pile on your egg and avocado mix.
  6. Sandwich together, wrap in brown paper (recyclable) and enjoy on the road!

Happy adventures!

Nat x

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