Avocado Egg Salad Toast
"After purchasing far too many unripe avocados for an event, I had a surplus of ripe ones each day in my kitchen for the week after! I was making some egg salad sandwiches for lunch to switch it up on one of these avocado surplus days, and had the great idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious, the healthy fats in the avocado make this a much better option that the traditional mayo-laden version. —Shannon Dobos, Calgary, Alberta..."
INGREDIENTS
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1 medium ripe avocado, peeled and cubed
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6 hard-boiled large eggs, chopped
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1 green onion, finely chopped
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1 teaspoon lemon juice
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1/4 teaspoon salt
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1/8 teaspoon pepper
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4 large slices sourdough bread, halved and toasted
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