African•healthy
Radish, Avocado and Egg Mayonnaise Sandwich
Jazz up lunch with this radish, avocado and egg mayonnaise sandwich
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 large eggs (hardboiled and cooled)
- 3 tbsp Greek yoghurt
- 3 tbsp mayonnaise
- 2 tsp Dijon mustard
- Salt
- 1 avocado (peeled, de-stoned and cubed)
- 4 spring onions finely sliced (scallions)
- 4 radishes (thinly sliced)
- 3 tbsp toasted pumpkin seeds
- 3 tbsp finely chopped coriander (cilantro)
- Salt
- 8 Slices of whole meal bread
- Microgreens
Instructions
- 1
Peel the eggs, roughly chop them and set aside.
- 2
In a large bowl, mix together the yoghurt, mayonnaise, mustard and salt till well combined.
- 3
Add in the chopped eggs, avocado, spring onions, radishes, pumpkin seeds and coriander and mix till combined. Adjust seasoning.
- 4
Assemble your sandwiches by spreading the egg mayonnaise mix on one bread slice, top with microgreens and then cover with another bread slice.