Food Friday – Avocado Egg Salad

Yields 3-4 servings

Ingredients:

  • 6 large eggs, hard-boiled and diced
  • 1/4 cup Greek yogurt
  • 3 TBSP pesto
  • 1 avocado, halved, seeded, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ciabatta rolls, toasted, for serving
  • Baby spinach, for serving
  • Sliced tomatoes, for serving
Directions:
  1. In a large bowl, roughly mash eggs with Greek yogurt, pesto, avocado, salt and pepper, to taste.
  2. Serve sandwiches on ciabatta rolls with spinach, tomatoes and egg salad mixture.

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