Another packed lunch so soon after the recent one? Why yes, my friends. And it’s a salad-sandwichy one no less.
I really really like egg salad sandwiches. Like a lot. But I hardly ever make it because I always forget to boil eggs BEFORE I need it and when I do need it, it’s either too late or the eggs are too hot. I like my egg salad cold so that presents a major problem. Sure, you can tip the boiled eggs in iced water for a couple of minutes but I don’t have that much ice to spare around here.
So on the very rare occasion when I actually remember to boil an egg the night before, I made this! And no, this is not yet another boring old egg salad with mayo. For them mayo averse people, welcome to my equally creamy and gorgeous Avocado Dill Egg Salad using yogurt!
When it’s all nice and well seasoned up, our beautifully boiled eggs go in. I’ve found a technique that creates just the right amount of yellow in the yolks without that unsightly grey tinge! Most of you probably already knew that but it was news to me. I’ll share it on here one of these days.
Remember that avocado half that we had leftover from this recipe? Yeah, this is the best way possible to use it up. All smashed in an egg salad! It mimics the creaminess that mayo gives, except without mayo.
No better way to have egg salad than in a sandwich. This gets better the longer it sits (in the fridge please). No problem for me because I made this in the morning to be eaten at lunch time. Notice I didn’t toast the bread before hand. Yes, you got me. I love my egg salad sandwich all squishy.
But that’s just me. 🙂
“Ye have seen what I did unto the Egyptians, and how I bare you on eagles’ wings, and brought you unto myself.” (Exodus 19:4)