I’ve never liked an egg salad, most likely because I don’t eat mayonnaise and egg salad is synonymous with mayo. They shouldn’t be. I’ve skipped the mayo and added avocado for creaminess and good-for-you fats, along with herbs and spring onion for a punch of fresh flavour. It’s the best egg salad you’ll ever have, made even better by stuffing it between two fresh slices of sourdough bread.
A mayo free egg salad sandwich that's packed with flavour.
Ingredients
- 2 hardboiled eggs cooled and peeled
- ½ avocado
- 1 spring onion finely chopped
- 1 tablespoon fresh parsley finely chopped
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- salt and pepper to taste
Instructions
- Peel the boiled eggs and grate them into a medium mixing bowl.
- Add the avocado to the egg (I like to smash it before adding to the egg to make it easier to mix) along with the rest of the ingredients. Mix well, adding salt and pepper to taste.
- Add mixture to the bread and enjoy!
