Makes 3-4 sandwiches

 For the Aioli:

2 large eggs

1 teaspoon salt

½ teaspoon Dijon mustard

2 tablespoons fresh lemon juice

1 ¼ cups avocado oil or light-flavored olive oil

Place eggs, salt, mustard and lemon juice in a high-speed blender. Turn blender to medium high. SLOWLY add first 4-6 teaspoons of oil to create emulsion. Continue to add oil in a SLOW STEADY STREAM until aioli becomes thick and creamy. Store in airtight container in refrigerator up to two weeks.

Classic Egg Salad with Lox

4 hard boiled eggs, peeled and smashed

2 tablespoons aioli or mayonnaise

1 teaspoon mustard of choice (yellow, Dijon, brown pub or spicy jalapeno)

1 teaspoon pickle juice

Salt to taste

Mix salad ingredients and serve on Oroweat Organic Thin Sliced 22 Grain and Seed Bread with Lox and lettuce leaves.

White Truffle Oil Egg Salad with Watercress and Crispy Prosciutto

4 hard boiled eggs, peeled and smashed

1 tablespoon aioli or mayonnaise

1 tablespoon sour cream

1 tablespoon White Truffle Oil

Salt to taste

Mix salad ingredients. Preheat oven to 375 degrees. Place prosciutto slices on a baking tray and bake until crisp, 8-10 minutes. Butter and griddle one side of Oroweat Organic Thin Sliced 22 Grain and Seed Bread. Place salad on bread, griddled side out. Top salad with crispy prosciutto and watercress.

Basil Pesto Egg Salad with Arugula

4 hard boiled eggs, peeled and smashed

1 tablespoon aioli or mayonnaise

2 tablespoons prepared basil pesto

Salt to taste

Mix salad ingredients. Place salad between slices of toasted Oroweat Organic Thin Sliced 22 Grain and Seed Bread topped with Arugula