If the Easter bunny left you a big basket of eggs this season and you’ve been cracking your head trying to figure out what to do with them … we have just the recipe that would probably take your head-egg away.
INGREDIENTS 3 eggs 0.5 cup diced cucumber 0.5 cup cherry tomatoes 1 avocado 1 slice of orange / lemon 1 tablespoon whole grain mustard 1 teaspoon ground cumin alfafa or any greens of your choice salt pepper a loaf of bread (we used a baguette)
We used avocadoes instead of mayonnaise or yogurt in this recipe as a healthy alternative. Feel free to change up the toppings as you wish!
COOKING THE EGGS
Bring a pot of water to a boil and carefully put in the eggs and boil for 9 minutes
Drain the eggs and put them into ice cold water or alternatively, run them under the sink to cool them
Peel the eggs when cooled and place them in a medium bowl
By cooling them down straight away, the eggs separates from the membrane making it much easier to peel.
MASHING THE AVOCADO
Cut the avocado into squares and scoop them in a bowl
Using a fork, mash them up to a paste
Squeeze a slice of orange or lemon to keep
avocado from browning
Use an orange instead of a lemon so you can eat the rest for dessert
MAKING THE SALAD
Dice the cucumber into small squares
and cut the tomatoes into slices
Add cumin and mustard to the bowl of eggs
Using a fork, rough cut the eggs into big chunks
Add the egg mixture and diced cucumbers to the mashed avocado
Mix them all together, leaving chunks of eggs visible
Add salt and pepper to taste
ASSEMBLE THE SANDWICH
Apply mustard onto both sides of sliced bread
Add greens, egg salad, and tomatoes
There you have it! A simple and delicious egg sandwich — best enjoyed with a cup of tea and a good playlist. Let us know if you give it a go!
Recipe contributed by Cheryl R.