EGG SALAD SANDWICH
You really can't go wrong with an egg and avocado combo.
I grew up with this sandwich and really believe you should too.
PLACE eggs in boiling water. Boil on medium for 12 minutes.
PEEL and mash eggs.
ADD mayonnaise, mustard, and salt to mashed eggs and mix until combined.
ADD avocado, bacon, and egg salad to slices of bread.
CLOSE sandwich and enjoy!
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STORAGE: Store any leftovers in an airtight container for 3-4 days in the fridge.
SUBSTITUTIONS: Use any type of vinegar you have for the dressing. | Any kind of tomato works for this salad - as long as they're ripe. | Mint instead of basil.