Ok, I changed my mind about the “sweets all week” thing, because this sandwich that I made for dinner turned out so well.

And it was so pretty outside! After I finished watering the garden, I had to take my photo on the picnic table. I am having a lot of fun learning to use a big set of new lights that Dave found for me, but with this glorious weather we’re having, I’m trying to be in my backyard as much as possible.

I had planned to do egg salad but the avocado was kind of an accident. We originally bought it for our Cinco de Mayo dinner, but we kind of forgot about it and it went unused. Thankfully it was new enough to last until dinner tonight, but probably not much further. Thus, into the egg salad it went – and with great success, I might add! But I think the key to this egg salad, like any egg salad, is a bit of mustard and plenty of salt. Without both of those, it’s easy for it to be an eggy-mayo-y mush that’s not worth repeating. But seasoned properly, it’s a delicious meal with a ton of protein and healthy fats.

My only regret is the sliced tomato – this one is particularly dreadful – bland and not yet right. It seemed even worse when I thought about the big, sweet, juicy beauties that will be coming out of the garden this August. If you’ve got your hands on a good tomato, do include it in the sandwich.

Here’s what you need for one sandwich:

• 2 slices of whole wheat bread
• 2 hard-boiled eggs, roughly chopped
• 1/2 avocado
• 1/4 tsp. dry mustard
• Generous sprinkle of kosher salt
• 1 Tbsp. mayo
• Lettuce and sliced tomato

Add the avocado to the bowl first and mash gently with a spoon. Stir in the chopped eggs, mustard, salt and mayo. At this point, you may wish to chill it for a while – I always like it better when it’s quite cold.

When you’re ready to eat, spread onto whole wheat bread and top with lettuce and tomato.