I highly recommend you check this recipe for light and airy avocado and egg salad sandwich. It is a light and fresh spread, full of flavour and also healthy. The salad inside this sandwich has a very light consistency thanks to the fact that the hard-boiled eggs are grated with a grater with small holes instead of being simply chopped. These make this spread full of air and delicate. The spread is packed with flavor thanks to the lemon juice and Dijon mustard that adds a subtle savory and tangy aftertaste. You can create this sandwich with different types of bread. It is perfect not only as quick idea for lunch or dinner, but also to be served as an appetizer or in a buffet.
Store in the fridge and eat within 24 hours.
lot of love. B.
p.s. If you are looking for other ideas for vegetarian sandwiches, check my recipe for Eggplant and sun-dried tomato spread for sandwich or bruschetta (photo below) and Chickpea salad sandwich with radishes and mung bean sprouts (photo below).
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