Avocado Egg Club Sandwich

Cuisine

American

Servings

4

Total time

30 min

Prep

15 min

Cook

15 min

Difficulty

medium

Ingredients

• 12 Count sliced whole wheat bread - 12 (slices), toasted
• 4 Each large eggs - 4 (count), Cooked for 10 minutes, cooled, peeled, and sliced evenly.
• 2 Each ripe avocados - 2 (count), Kept whole until just before mashing to help preserve color.
• 1 Count tomato - 1 (large), sliced
• 2 Each romaine lettuce hearts - 2 (count), chopped
• 0.33 Cup mayonnaise - 1/3 (cup)
• 1 Tablespoon Dijon mustard - 1 (tablespoon)
• 1 Tablespoon lemon juice - 1 (tablespoon)
• 0.5 Teaspoon fine salt - 1/2 (teaspoon)
• 0.25 Teaspoon ground black pepper - 1/4 (teaspoon)

Instructions

1. Prepare tomato and lettuce

   1. *Slice the tomato* and *chop the romaine*. Keep the avocados whole until just before mashing so they stay bright green.

2. Hard-cook the eggs

   2. Place the eggs in a saucepan, cover with water, bring to a boil, then *cook for 10 minutes* until *hard-cooked*.

3. Cool, peel, and slice eggs

   3. Transfer the eggs to cold water, *cool for 5 minutes*, then peel and *slice evenly*.

4. Make avocado mixture

   4. Halve and pit the avocados, scoop the flesh into a bowl, and immediately mash with lemon juice, salt, and black pepper until *spreadable but slightly chunky* and *bright green*.

5. Mix mustard mayonnaise

   5. Stir the mayonnaise and Dijon mustard together until *smooth* and *fully blended*.

6. Toast the bread

   6. Toast the bread slices until *golden and crisp* so the sandwich layers hold their shape.

7. Build the first layer

   7. For each sandwich, spread 1 toast slice with *avocado mixture*, add *romaine and tomato*, then top with a second toast slice.

8. Build the second layer

   8. Spread the second toast slice with *mustard mayonnaise*, add *sliced egg*, then finish with a third toast slice.

9. Secure, cut, and serve

   9. Secure each sandwich with toothpicks, *cut into quarters*, and serve *right away*.