We've all heard of the Dr. Seuss childrens story called Green Eggs and Ham. Recently, I decided to make my go-to egg salad sandwich recipe for lunch for the hubby and I, but then I started to recite some of the famous words from the childrens book while I was boiling the eggs (ok cheese I know!). Then it came to me... why don't I make green eggs and ham salad sandwiches! I'm sure someone out there has already done that, but at the time I thought it was BRILLIANT! The sammies turned out great and definitely I can say the ham really adds a nice smokey depth to the usual egg salad flavour. This is a sandwich that I will be making again for sure. Serve it along side a nice dill pickle and a few cherry tomatoes.

Yields about 1-1/2 cups to 1-3/4 cups

  • 5 eggs, fully boiled and the egg shells peeled off (for a lighter take, toss 2 yolks out)
  • 1 small ripe avocado, mashed (use half if your avocado is large)
  • 3-4 ham slices, diced
  • coarse salt and freshly ground black pepper
  • 1/2 tsp garlic powder
  • 2 green onions, chopped
  • 1/3 cup light mayo
  • 6 slices of bread (to make 3 sandwiches)
  • lettuce leaves, washed
In a mixing bowl, add in the eggs, then take either a fork or a pastry cutter and crush the eggs continuously; until you get a crumb-like texture. Then add in the ripe avocado and smash it with the fork until smooth. Add in the diced ham, salt, pepper, garlic powder, green onions, and light mayo. Using a spoon, gently combine until just moistened. Cover the bowl with plastic wrap and place it into the fridge until the egg salad is cold.

To serve, either toast the bread or leave it plain, and spread the egg salad and top it with a crisp lettuce leaf, then go ahead and top it with the final slice of bread. Serve along side a dill pickle and cherry tomatoes for a complete lunch.

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