Avocado Egg Salad Sandwich (healthy, dairy-free, 100% whole wheat)

A delicious Afternoon Tea Avocado Egg Salad Sandwich that's healthy too. Invite your girlfriends over and make this.

5 from 1 vote

Prep Time30 mins

Total Time30 mins

Course Appetizer, Main Course

Cuisine American

Diet Vegetarian, Healthy, Dairy-Free, Gluten-Free option

Servings: servings

Calories: 302kcal

Author: Nisha

2 eggs boiled
1 egg white boiled
1 avocado
1/4 juice of a lemon
1/2 tsp salt
1/4 tsp black pepper
1/2 cup scallions chopped
1/2 cup watercress chopped
glaze of Dijon Mustard – on each slice of bread I like Domaine des Vignes’ Herbal brand
6 slices 100% whole wheat bread for 3 sandwiches

Start by boiling 3 eggs on medium heat. Once it boils, turn off the stove. Cover the eggs with a lid and let it sit for 10 minutes.
Peel the eggs and place them in a large bowl. I removed the yolk of one egg.
Add the avocado.
Add the juice of 1/4 of a lemon, this will prevent the avocado from browning. Also, season with salt and black pepper.
Chop the scallions and add them to the large bowl - you only need 1/2 cup.
Chop the watercress and add them to the large bowl as well - you only need 1/2 cup.
Run a knife through the eggs and avocado – this will help them remain chunky.
This is what you should have, notice it is chunky, not pureed.
Take 2 slices of bread and trim off the edges.
Take a small amount of Dijon Mustard ( I urge you to pick up the brand I purchased from Whole Foods ) and just glaze it on each slice of bread.
This is what you should have.
Top with 2 to 3 spoonful's of the avocado-egg mixture.
Top with the other slice of bread and slice in half. Enjoy!