- 8 hard-boiled eggs, peeled and diced
- 2 whole avocados, diced
- 1 teaspoon Dijon mustard
- 1/2 small lemon, juiced
- Salt and ground black pepper to taste
- Sandwich rounds (or bread slices)
- Sliced heirloom or hot house tomatoes
- Sliced red onion
- 1/2 cup baby arugula
- In a medium bowl, combine eggs, avocado, Dijon mustard and lemon by mashing with the Potato Masher or a Fork. Add salt and black pepper to taste.
- On a sandwich round, lay a small layer of arugula. Spread a generous layer of egg salad mixture. Top with slices of onion, tomato and another sandwich round.
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