I absolutely love egg salad sandwiches! I have such fond childhood memories of visiting my Grandmother and eating egg salad sandwiches for lunch. She always served them with a glass of skim milk as well as cold celery and radishes, she kept them in water in the refrigerator so they were always cold. I love that every time I eat egg salad I think of her. She recently told me that the key to good egg salad is green onion instead of celery, so I stuck with her theory for this recipe.
Here is a twist to the traditional egg salad. By subbing avocado instead of mayonnaise you are adding healthy fat and a wonderful flavour. I threw some diced tomato in because I love tomato on my egg salad and it goes really well with avocado.
6 hard boiled eggs, peeled, cooled and chopped
1 tomato, diced
3 green onion stalks, chopped
salt & pepper to taste
In a bowl mash the avocado with the egg. Mix in the tomato and green onion. Season with salt and pepper to taste.
Spread on bread of your choice and enjoy!