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. Source:, February 2018

Carolyn Casner


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

351 calories; 18.8 g total fat; 3.9 g saturated fat; 246 mg cholesterol; 642 mg sodium. 547 mg potassium; 30.2 g carbohydrates; 7.3 g fiber; 4 g sugar; 16.6 g protein; 1761 IU vitamin a iu; 8 mg vitamin c; 119 mcg folate; 141 mg calcium; 3 mg iron; 68 mg magnesium; 3 g added sugar;

Reviews (3)

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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