Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon (cooked*)
  • 5 large eggs
  • 2 large Hass avocados (ripe)
  • 2 green onions (finely chopped (both white and green parts))
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 8 slices whole wheat sandwich bread
  • Sliced tomatoes (for serving)
  • Fresh spinach (for serving)

Instruction

  • Cook the bacon (try one of my easy methods listed below). Set aside.
  • Next, hard boil the eggs. In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling boil, then let cook for 9 minutes. A few minutes before the eggs are finished cooking, prepare an ice bath. Remove the eggs from the boiling water and plunge into the cold water.
  • Let rest a few minutes, then tap the eggs with the back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely. Peel the eggs, then cut in half and discard the yolks from 3 whole eggs (6 halves), so that you have 2 whole eggs and 3 with egg whites only. Roughly chop and place into a large mixing bowl.
  • Halve and pit the avocados, then with your knife, gently make a criss-cross pattern to divide the flesh into squares.
  • Scoop the flesh into the mixing bowl, leaving the avocado in chunks. Add the chopped green onions, Greek yogurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl.
  • Fold together, leaving the eggs and avocado chunky.
  • Toast the bread, then assemble the sandwiches with bacon, avocado egg salad, sliced tomatoes, and spinach. Enjoy immediately.