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Egg Salad with Avocado and Jalapeno Peppers
We've created jalapeno and avocado omelets, which were quite delicious, so we thought we'd try the combination as an egg salad sandwich instead and see how it came out. Guess what? It's quite declicious as well! This recipe makes for a perfect lunch, and it's quick and easy to make. Not only that, it's rather affordable; a nice cheap lunch in this crazy economy.
Ingredients
- 1 jalapeno pepper, sliced
- 4 eggs
- 1 avocado, sliced
- 2 tablespoons mayo
- 1 tablespoon spicy brown mustard
- 1 teaspoon crumbled feta cheese
- 4 slices rye bread
Cooking Directions
- Hard boil the eggs, about 12 minutes. Peel and add to a mixing bowl.
- Mash together eggs, mayo, mustard, and feta cheese.
- Toast the rye bread and distribute egg salad evenly.
- Top with avocado and jalapeno slices, then with bread.
See below!
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