Avocado Egg Salad Sandwiches

Avocado Egg Salad Sandwiches

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From: EatingWell.com, February 2018

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • ½ ripe avocado
  • 1½ teaspoons lemon juice
  • 1 teaspoon avocado oil
  • 3 hard-boiled eggs, chopped
  • ¼ cup finely chopped celery (about 1 stalk)
  • 1 tablespoon snipped fresh chives
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 4 slices whole-wheat sandwich bread, toasted
  • 2 leaves lettuce

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: 1 sandwich
  • Per serving: 350 calories; 19 g fat(4 g sat); 7 g fiber; 30 g carbohydrates; 17 g protein; 119 mcg folate; 246 mg cholesterol; 4 g sugars; 3 g added sugars; 1,761 IU vitamin A; 8 mg vitamin C; 141 mg calcium; 3 mg iron; 642 mg sodium; 547 mg potassium
  • Nutrition Bonus: Vitamin A (35% daily value), Folate (30% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fat, 1½ medium-fat protein, 1½ starch, ½ vegetable

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