Avocado egg salad sandwich
575 cals, 30p, 31c, 31f (per meal)
6 large (300g)
4 slice (128g)
1 avocado(s) (201g)
2 tsp (6g)
1/2 cup, chopped (50g)
3/4 cup cherry tomatoes (112g)
1
Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.
2
Combine the eggs, avocado, garlic, and some salt in a bowl. Mash with a fork until fully combined.
3
Add in tomatoes and green onions. Mix.
4
Put egg salad in between bread to form sandwich.
5
Serve.
6
(Note: You can store any leftover egg salad in the fridge for a day or two)