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Tangy egg & avo sandwich

Last Updated: 15 January 2019








Tangy egg & avo sandwich

The classic egg salad sandwich is reinvented with this healthy recipe. Give it a try and revamp your lunchtime.


1 egg

¼ avocado, cubed

1 tbsp spring onion, chopped

1 tbsp Greek yoghurt

½ tsp dijon mustard

½ - 1 tsp fresh lemon juice

Ground black pepper

Lettuce leaves, torn

2 slices of multigrain bread or 1 bread roll



1.  To make the egg filling: boil the egg by placing the room temperature egg in a saucepan and covering in tap water. Over a medium heat, bring to water to a boil. Once water is boiling, cook for 6 - 7 minutes. 7 minutes will give you a hard yolk or hard-boiled egg. Remove from heat and cool the egg under cold water. Once the egg has cooled, peel the shell and cut into cubes.

2. In a mixing bowl, add the cooled egg, cubed avocado, spring onion, Greek yoghurt, Dijon mustard, lemon juice and pepper. Mix well to coat all ingredients evenly.

3. Assemble the sandwich by spreading the egg mix over the bread. Top with the torn lettuce then close the sandwich.


Serve & enjoy!


Makes 1 sandwich

Time saving tip: Increase the number of egg/avocado salad ingredients to make a bulk lot of the filling. This can be stored in the fridge and used in sandwiches throughout the week. 

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