Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school.

Carolyn Casner
Source:, February 2018


Ingredient Checklist


Instructions Checklist
  • Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.


Nutrition Facts

350.5 calories; protein 16.6g 33% DV; carbohydrates 30.2g 10% DV; exchange other carbs 2; dietary fiber 7.3g 29% DV; sugars 4g; fat 18.8g 29% DV; saturated fat 3.9g 20% DV; cholesterol 246.2mg 82% DV; vitamin a iu 1760.6IU 35% DV; vitamin c 8.3mg 14% DV; folate 119.2mcg 30% DV; calcium 141.3mg 14% DV; iron 2.7mg 15% DV; magnesium 67.6mg 24% DV; potassium 546.8mg 15% DV; sodium 642.2mg 26% DV; thiamin 0.3mg 31% DV; added sugar 3g.

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made it as is and whole family liked it. Goes really good with hearty whole wheat bread from bakery or wrapped in lettuce if low carb. Read More
Rating: 5 stars
I make it as is and enjoyed it. It was a nice change from the standard egg salad recipe I am use to making. Read More
Rating: 4 stars
Pretty yummy base recipe. I added jalepeno chopped bell pepper and dill instead of chives. I added a generous amount of salt and extra citrus. Between the eggs and the avocado the recipe needs it. I enjoyed it and will using it again. Read More