Avocado Egg Salad Sandwich
Courtesy of Chef Lynn Crawford. This sandwich is perfect for busy days. It can be made ahead of time for a lunch on the go or for a quick sit down lunch with family and friends.
- Serves:
- 4
- Prep Time:
- 15 min
- Cook Time:
- 30 min
Ingredients
- 6 large eggs
- 3 tbsp ( 45 mL ) water
- 3 tbsp ( 45 mL ) cider vinegar
- 2 tsp ( 10 mL ) sugar
- ¼ cup ( 60 mL ) finely chopped celery
- 1 ripe avocado, mashed
- 1 tbsp ( 15 mL ) mayonnaise
- 1 tsp ( 5 mL ) lemon juice
- 1 tsp ( 5 mL ) Dijon mustard
- ½ tsp ( 2.5 mL ) black pepper
- ½ tsp ( 2.5 mL ) kosher salt
- 8 slices whole-grain bread
- 1 cup ( 250 mL ) baby arugula
- 8 slices maple turkey bacon, cooked crisp
- 4 slices heirloom tomato
Instructions
-
Place your eggs in a single layer on the bottom of your pot and cover with cold water. The water should be about an inch or so higher than the eggs. Cover the pot with a lid. Over high heat, bring your eggs to a rolling boil. Remove from heat and let stand in water for 12 minutes for large eggs. Reduce the time slightly for smaller eggs, and increase the standing time for extra-large eggs. Drain water and immediately run cold water over eggs until cooled.
-
Place eggs in a large ice water-filled bowl. While eggs cook, combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.
-
Meanwhile, combine avocado, mayonnaise, lemon juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.
-
Peel eggs; discard shells. Slice eggs in half lengthwise; reserve 2 yolks for another use. Chop remaining eggs and egg whites. Gently stir eggs, celery, and sunflower seeds into avocado mixture. Top 4 bread slices with about ½ cup egg mixture, ¼ cup arugula, 1 tomato slice, 2 pieces of turkey bacon, and remaining 4 bread slices.