Avocado Egg Salad
ADDITIONAL CONTRIBUTORS Dish + Drink

Dane Feldman

Photo by Dane Feldman.

When it comes to comfort food, egg salad is absolutely in my top 10. My favorite egg salad is my great aunt’s recipe, probably because she uses way too much Miracle Whip, but she’s 95 and can get away with serving such a heart attack in a bowl. For the purposes of a healthier lifestyle, I thought I’d go easy on the mayo (read: avoid the Miracle Whip) and include a heart healthy ingredient: avocado.

What you’ll need:
2 slices panella bread
1 slice monterey jack cheese
1 egg, hard-boiled
1/2 avocado
1 tsp olive oil mayonnaise
1/4 tsp cayenne pepper

Directions:
Combine the egg, avocado, mayonnaise, and cayenne pepper in a mixing bowl. Mix roughly with a fork to combine and the egg salad reaches the desired consistency.

Toast the bread. Spoon the egg salad onto one slice of bread and spread it evenly. Top the other slice of bread with the cheese and put the sandwich together to serve.

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