Avocado and Egg Salad Sandwich

Lunch can become so boring when you’re brown bagging it on a daily basis. Well, let’s be honest, I’m not toting around a brown paper bag: I’ve got a super cute Vera Bradley lunch box.  Often, though, I’m completely at a loss for what to put in it. Salads start to blur together, cold cut sandwiches become impossible to get down, it’s like a chore more than an enjoyable point in my day sometimes. Working in an office, it is tempting to run out to pick something up, easier even. For the last 4 months, in fact, it has been a little too easy for me with being in my new location. Not only do the dollars start to add up, but so do the calories and unknown ingredients!

So, if it’s time for you to mix things up, you may want to read on.

Avocado and Egg Salad

You’ll need:

• 3 hardboiled eggs – roughly chopped
• 2 stalks of celery – chopped
• 1 avocado – cubed
• 2-3 tbs of olive oil based mayo (substitute plain greek yogurt for an even healthier version)
• 1 tsp Dijon mustard
• a few shakes of cayenne
• sea or flake salt
• cracked black pepper
• 2 tsp rice wine vinegar

Put above ingredients into a bowl to combine, season to taste with salt and pepper

Next assemble your sandwich, I used organic baby kale and a toasted whole wheat roll.

I also happen to love Garden of Eatin’s Redhot Blues, they’re non-GMO and always satisfy my crunch craving. Happy lunching!

For another lunchtime option, try my Chick Pea Tomato Feta Salad.

~ K