Life has been really busy these past few days. I had to get into a new routine with the kids starting back to school, a load of errands to run and a big to-do list of chores. It's been hard for me stay focused to eat low-carb and healthy since I'm just making lunch for myself these days. So the other day when I looked around my fridge for something quick to eat, I was not inspired at first. I always try to keep some boiled eggs on hand for a quick meal so an egg salad sandwich sounded okay enough... but a bit boring. Then I spotted a ripe avocado sitting on the counter looking very inviting. Since the avocado deviled eggs I made a while back were a big hit, I decided to make a egg salad and avocado sandwich. I only meant to eat one slice of bread, but I must say the sandwich was so yummy that I ate the 2nd slice as well. I was not the only one in the house that enjoy this lovely creamy egg salad. The kids loved it as a perfect after school snack and my husband ate it for lunch the next day at work.
6-8 Hard boiled Eggs (see note) chopped
1 ripe avocado smashed
salt and black pepper to taste
2 tsp lime juice
2-3 heaping Tbs of mayonnaise
1 Tbs spicy brown mustard or Dijon mustard
1 jalapeno (seeded) finely diced- reserve some for garnish
3 Tbs red onion finely diced- reserve some for garnish
*Any style of bread of your choice (low-carb, whole grain, gluten-free) . I like the bread toasted and to serve the egg salad open faced as shown.
Directions:


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