Avocado Egg and Salmon Sandwich

Ingredients

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Chives

  Raw

  ½ tbsp chopped or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chinook salmon

  Fish, smoked, (lox), regular

  4 oz or 113g

• Multi-grain bread

  Toasted (includes whole-grain)

  8 slice regular or 192g

• Cucumber

  With peel, raw

  ⅔ cup slices or 69g

• Mayo

  Primal Kitchen

  1 tbsp or 14g

• Ezekiel 4:9 Bread

  Rainier Organic Bakery

  8 servings or 304g

• Light Grey Celtic

  Celtic Sea Salt

  ¼ tsp or 2g

• Pasture Raised Eggs

  Vital Farms

  4 egg or 224g

• Mustard, Organic, Dijon

  Annie's

  ½ tsp or 3g

Directions

1. Add eggs to a small sauce pan and cover with water Bring to a boil. Cover, remove from heat and let sit 10 minutes. Rinse with cold water, shall eggs, and separate yolk from white.
2. Combine the egg yolks with the avocado, light mayo, mustard, chives, salt, and pepper. Mash with a fork. Chop the egg whites and add to yolks; adjust salt and pepper as needed.
3. To assemble, place 1 oz lox on each sandwich, top with cucumber and divide egg salad between sandwiches. Enjoy!

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