Avocado Egg Salad Sandwiches

Serves: 4
Time to prepare: 15 min
Time to cook: 30 min

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.


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
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
slices whole-grain bread
1 cup (250 mL)baby arugula
slices maple turkey bacon, cooked crisp
slices heirloom tomato


STEP 1 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.

STEP 2 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.

STEP 3 Meanwhile, combine avocado, mayonnaise, lemon juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.

STEP 4 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.