Empty My Fridge
This is my go-to vegetarian sandwich!
Ingredients
- Avocado1
- Lemon1
- Egg3
- Greek yoghurt3 tbsp
- Celery1
- Shallot1
- Parsley · chopped⅓ cups
- Dill · chopped⅓ cups
- Salt
- Black pepper · ground
- Chili flake · flakes
- Extra virgin olive oil
- Bread
- Romaine lettuce
Instructions
- Halve the avocado and remove the pit. Scoop the flesh into a medium bowl with a metal spoon, add the lemon juice straight away to stop browning, and mash lightly with a fork.
- Add the hard-boiled eggs, Greek yogurt, celery, shallot, parsley and dill. Season with a good pinch each of kosher salt, black pepper and red pepper flakes if using. Add a small drizzle of olive oil and mix until combined.
- If not serving straight away, cover and keep the egg salad cold in the refrigerator.
- To serve, slice the ciabatta rolls in half, spread the egg salad on one side, top with romaine lettuce and the other half, and serve immediately. Finish with extra fresh herbs.
Summarized from The Mediterranean Dish's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.