YIELD: 6 sandwiches
8 eggs
1/3 cup sliced celery
¼ cup light mayonnaise
¼ cup plain yogurt
1 tsp. fresh lemon juice
salt and pepper, to taste
12 slices whole 9 grain bread
12 slices cooked turkey bacon
6 green leaf lettuce leaves
12 slices tomato
3 whole fresh avocados, sliced
1. Place the eggs in a 4-quart sauce pot and cover with 3 quarts of water. Bring to a simmer over high heat. Immediately shut off the burner and wait 15 minutes. Drain and run cold water over the eggs to stop cooking.
2. Peel the eggs and chop. Combine with the celery and mayonnaise, yogurt and lemon juice; season with salt and pepper.
3. At time of service. Toast the bread while cooking the bacon in a sauté pan. Spread 2 Tbsps. egg salad on 1 toast slice and top with 2 slices of bacon, lettuce, 2 slices of tomato, ½ of avocado sliced and remaining toast.
Photo and recipe: Christian Fischer, Corporate Executive Chef for Flik Independent School Dining
