Yesterday I wanted a simple lunch. An open-faced egg salad sandwich sounded good, but I thought it might be fun to put a little spin on the old classic. “I could sub out the mayo for some avocado,” I thought. But then I wondered, “would I want to eat green eggs?” Then a little voice popped into my head and chided “try them, try them and you may. Try them and you may I say.” So I did and I do and I think you will too.
Avocado egg salad tartines
Makes four generous servings
5 hard boiled eggs, peeled
1 tbsp. olive oil
1 tsp. rice wine vinegar
1 tsp. prepared yellow mustard
1/4 cup chopped cilantro
1/4 cup chopped green onions
Salt (about 1/4 – 1/2 tsp.) and pepper to taste
4 slices thick cut bakery bread, toasted or grilled
In a medium bowl, mash together eggs and avocado until the eggs are in very small pieces. Add in the olive oil, vinegar and prepared mustard and stir to combine. Add cilantro and green onion and mix. Season with salt and pepper. Top each toast with a quarter of the egg and avocado mixture. Serve immediately.