Top of the Apple

I don’t normally make this many creamy salads but tonight I wanted a quick dinner after the gym. I’ve always thought about making an avocado egg salad. Like I said before, I’m not a fan of mayo, but avocado is creamy like mayo so why not replace it? Well it worked. I have to say, this sandwich was finger-lickin’ good, literally. The salad fell out of the bread and I was too hungry to stop and get a napkin so I licked it right up. I love the pickles. Their acidity cuts all the creaminess and adds a much desired texture. Don’t skip the radishes, they’re refreshing and add a nice contrast.

 

avocado + egg salad with pickles

(makes 2 sandwiches)

1 fully ripened avocado, halved, pitted and peeled

3 hard-boiled eggs, chopped

1/4 cup minced chives

1/4 cup chopped pickles (about 1 small pickle)

2 teaspoons red or white wine vinegar

1 teaspoon dijon mustard

Salt and fresh cracked pepper to taste

4 slices hearty grain bread, toasted

2 radishes, thinly sliced

In large bowl, mash avocado. Add eggs, chives, pickles, vinegar and mustard; mix well. Season with salt and pepper. Spread salad onto two slices of bread; top one slice with half of the radishes; place second slice on top. Repeat with remaining salad and bread. Serve with baby carrots, if desired.