Open-Faced Egg and Avocado Sandwich

Ingredients

4 pumpernickel bread, large oval slices
1 avocado, peeled, pitted and chopped
1 cup (250 mL) cherry tomatoes, sliced

Egg Salad

8 eggs, hard cooked
1/3 cup (75 mL) mayonnaise, light
2 tbsp (25 mL) sour cream, light
1 tbsp (15 mL) dill or parsley, fresh, chopped
1 tbsp (15 mL) chives or green onions, fresh, chopped
2 tsp (10 mL) dijon mustard
1/4 tsp (1 mL) salt and pepper

Directions

To Make Egg Salad:

In bowl, mash eggs with fork. Stir in mayonnaise, sour cream, dill, chives, mustard, salt and pepper. (Make ahead: Cover and refrigerate for up to 24 hours).
Makes 2 cups (500mL) or 4 servings.

Preparation: 5 minutes
Cooking: 25 minutes

To Make Sandwiches:

Spread egg salad over bread. Top with avocado and tomatoes. (Make ahead: Cover and refrigerate for up to 8 hours).

Variations

Cumin Egg Salad: Use fresh coriander instead of dill; add 1 tsp (5 mL) lime juice and 1/4 tsp (1 mL) ground cumin.

Thyme Egg Salad: Use 2 tsp (10 mL) chopped fresh thyme (or 1/4 tsp/1 mL dried) instead of dill; add 1 small clove garlic, minced.

Makes 4 servings

Preparation: 5 minutes