Egg Sandwich with Coconut Oil and Avocado

Starting the morning with a healthy, easy breakfast guarantees a good day. One of my favorite foods served as a hors-d'oeuvre at any party is an egg sandwich. It is my breakfast as often as I have the avocado to substitute for mayonnaise in the recipe. Lately, I use coconut oil for my recipes, and they taste great. I also twist the recipe a little with an Asian flair with cilantro, curry powder, and garlic. This recipe can be served at dinner and would satisfy any family member. The creamy avocado and coconut oil make this recipe a keeper.

Ingredients:
4 hard boiled eggs, mashed*
4 slices of good sandwich bread
1/2 cup mashed avocado, about 1/2 of an avocado
1 tbs coconut oil
1 cup total of cucumber, celery, white onions, and cilantro – finely chopped
1/8 tsp curry powder
1/4 tsp garlic powder
1/4 tsp Chinese mustard powder
1/2 tsp salt and white pepper
1 tbs chopped pickled jalapeno or fresh Thai chili

1 tsp lime juice

Directions:
In a mixing bowl, combine all the ingredients except the sandwich bread.Re-season to your liking.

Divide the eggs mixture and serve with your favorite bread.

*Making the hard boiled eggs:
Place room-temperature eggs in a pot filled with water to cover eggs. Bring to boil. Cover and turn heat off. Let eggs continue cook in hot water for 10 minutes. Remove the eggs shell and mash.