Ingredients:

  • 6 large eggs
  • 1 tsp baking soda
  • 1 ripe avocado, pitted and peeled
  • 1 tbsp fresh lemon juice
  • 1 tbsp plain Greek yogurt
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp red onion, finely diced
  • 1 tbsp fresh chives, minced
  • 1 tsp Dijon mustard
  • 8 slices whole grain bread
  • 4 leaves butter lettuce

Instructions:

  1. Place eggs in a saucepan and cover with 1 inch of water. Add baking soda. Bring to a rolling boil, then remove from heat, cover, and let sit for 12 minutes.
  2. Immediately transfer eggs to an ice bath for 5 minutes; peel under cool running water.
  3. In a medium bowl, combine the scooped avocado, lemon juice, Greek yogurt, and Dijon mustard. Mash with a fork until velvety smooth.
  4. Dice the hard-boiled eggs into small cubes and add them to the bowl along with the red onion and chives. Gently fold together and season with salt and pepper.
  5. Toast the bread until golden brown, layer with a lettuce leaf, and scoop a generous portion of the avocado egg salad on top.