Color & Control:

Avocado Egg Salad Sandwich

Courtesy of Chef Lynn Crawford. This sandwich is perfect for busy days. It can be made ahead of time for a lunch on the go or for a quick sit down lunch with family and friends.

Serves: 4
Prep Time: 15 min
Cook Time: 30 min


6 large eggs
3 tbsp (45 mL) water
3 tbsp (45 mL) cider vinegar
2 tsp (10 mL) sugar
1/4 cup (60 mL) finely chopped celery
1 ripe avocado, mashed
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) lemon juice
1 tsp (5 mL) Dijon mustard
1/2 tsp (2.5 mL) black pepper
1/2 tsp (2.5 mL) kosher salt
8 slices whole-grain bread
1 cup (250 mL) baby arugula
8 slices maple turkey bacon, cooked crisp
4 slices heirloom tomato


Place your eggs in a single layer on the bottom of your pot and cover with cold water. The water should be about an inch or so higher than the eggs. Cover the pot with a lid. Over high heat, bring your eggs to a rolling boil. Remove from heat and let stand in water for 12 minutes for large eggs. Reduce the time slightly for smaller eggs, and increase the standing time for extra-large eggs. Drain water and immediately run cold water over eggs until cooled.

Place eggs in a large ice water-filled bowl. While eggs cook, combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.

Meanwhile, combine avocado, mayonnaise, lemon juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.

Peel eggs; discard shells. Slice eggs in half lengthwise; reserve 2 yolks for another use. Chop remaining eggs and egg whites. Gently stir eggs, celery, and sunflower seeds into avocado mixture. Top 4 bread slices with about 1/2 cup egg mixture, 1/4 cup arugula, 1 tomato slice, 2 pieces of turkey bacon, and remaining 4 bread slices.


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