Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Egg-Style Avocado Salad Sandwiches
A creative, plant-based twist on the classic egg salad using mashed avocado for creaminess. Mixed with celery, green onions, and a touch of lemon, it offers a bright and healthy filling for whole-grain bread. It’s an excellent high-fiber lunch that stays fresh and satisfying.
A creative, plant-based twist on the classic egg salad using mashed avocado for creaminess. Mixed with celery, green onions, and a touch of lemon, it offers a bright and healthy filling for whole-grain bread. It’s an excellent high-fiber lunch that stays fresh and satisfying.
Ingredients
- 1 tbsp Egg Mayonnaise, free
- 1/2 medium onion Green Onion, sliced
- 1 tsp Yellow Mustard, prepared
- 1/4 tsp Black Pepper, ground
- 1/2 tsp Paprika
- 1/2 medium Avocado, semi-firm diced
- 1/4 tsp Kala Namak Black Salt
- 2 piece(s) Potato Bread
Instructions
- Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
- Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.
Storage and Meal Prep Tips
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