Rating: 4.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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: EatingWell.com, February 2018

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

351 calories; protein 16.6g; carbohydrates 30.2g; dietary fiber 7.3g; sugars 4g; fat 18.8g; saturated fat 3.9g; cholesterol 246.2mg; vitamin a iu 1760.6IU; vitamin c 8.3mg; folate 119.2mcg; calcium 141.3mg; iron 2.7mg; magnesium 67.6mg; potassium 546.8mg; sodium 642.2mg; thiamin 0.3mg; added sugar 3g.
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Reviews (3)

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
07/31/2019
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
06/08/2019
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
11/26/2018
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
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