Makes 6
10 hard-boiled egg whites
2 hard-boiled egg yolks
2 to 3 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 avocado, mashed, plus 1/2 avocado roughly chopped
Coarse salt and freshly ground pepper
Boston lettuce, arugula, and tomato slices (optional)
12 white sandwich bread, such as Pullman, sliced about 1/2-
inch thick, toasted
Directions
Using a pastry blender or fork, mash together egg whites
and yolks in a large bowl; carefully fold in avocado. Stir
in mayonnaise, mustard, and lemon juice; season with salt
and pepper.
Place 6 slices of bread on a work surface. Evenly divide
egg salad among bread slices. Add lettuce greens or tomato,
if desired. Top with remaining 6 slices bread.

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