6 large (300g)
4 slice (128g)
1 avocado(s) (201g)
2 tsp (6g)
1/2 cup, chopped (50g)
3/4 cup cherry tomatoes (112g)
Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.
Combine the eggs, avocado, garlic, and some salt in a bowl. Mash with a fork until fully combined.
Add in tomatoes and green onions. Mix.
Put egg salad in between bread to form sandwich.
(Note: You can store any leftover egg salad in the fridge for a day or two)