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Avocado Egg Salad Open Faced Toast

Avocado Egg Salad Open Faced Toast

Dietary Needs:

Papetti’s® Frozen Natural Diced Hard Cooked Eggs, 4/5 Lb Bag

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Papetti's®

Papetti’s® Frozen Natural Diced Hard Cooked Eggs, 4/5 Lb Bag

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Ingredients

Papetti's® Frozen Natural Diced Hard Cooked Eggs, 4/5 Lb Bag
1 cup
Avocado
1 large
Sea Salt
½ tsp.
Black Pepper
¼ tsp.
Mayonnaise
1/3 cup
Dijon Mustard
2 tsp.
Apple Cider Vinegar
1 tsp.
Green Onion, Chopped
1 Tbsp.
English Muffins or other smaller toast type bread carriers
Oven Blistered Cherry Tomatoes
Garnish
Arugula
Garnish

Directions

  1. Mash avocado.
  2. Add mayo, mustard, vinegar, salt, and pepper.
  3. Stir to combine.
  4. Add thawed diced hard cooked eggs and green onions.
  5. Stir to combine.
  6. Top with Season to taste as needed.
  7. To Serve: Scoop avocado egg salad on top of a well toasted English muffin half. Garnish with 2-3 blistered cherry tomatoes and a few sprigs of arugula.

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