Avocado Egg Salad Sandwiches

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Avocado Egg Salad Sandwiches
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
active:
20 mins
total:
20 mins
Servings:
2
Avocado Egg Salad Sandwiches

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.

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Nutrition Facts

Serving Size: 1 sandwich
Per Serving:
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.
Exchanges:

2 fat, 1 1/2 medium-fat protein, 1 1/2 starch, 1/2 vegetable

© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 11/30/2021
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