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: EatingWell.com, February 2018

Carolyn Casner
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

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)

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