makes 2 sandwiches
2 hardboiled eggs
1/2 avocado, peeled and diced into small cubes
2 tablespoons nonfat plain Greek yogurt
pinch sea salt
pinch freshly ground black pepper
baby spinach leaves [optional]
2 ciabatta rolls, sliced in half
1. In a small bowl, use a fork to roughly chop the hardboiled eggs. Stir in the cubed avocado and Greek yogurt. Season to taste with salt and pepper.
2. Add a scoop of the avocado egg salad to one half of a ciabatta roll (add some spinach leaves if desired). Serve immediately. [Note: If you have leftovers, the avocado will likely turn brown; you can try to preserve the green color by adding in a squeeze of fresh lemon juice, but I'd recommend using the avocado egg salad all at once if possible.]