Use store-bought hard-boiled eggs or make your own by placing eggs in a small saucepan and covering with water. Bring water to boil and continue boiling 8-10 minutes. Allow eggs to cool and then peel.

Combine the eggs, avocado, garlic, and some salt and pepper in a bowl. Mash with a fork until fully combined.

Add in tomatoes. Mix.

Put egg salad in between bread to form sandwich.

Serve.

(Note: You can store any leftover egg salad in the fridge for a day or two)