Avocado Egg Salad Sandwich
by Lesley Daniels //
March 31, 2015 
Avocados and Greek yogurt replace mayonnaise traditionally used in egg salad for good fats and a little extra protein. Make the avocado egg salad within two hours of eating to avoid browning.
Nutrition Tip: Avocado makes a healthy substitute for heart-healthy fats and provides plenty of creaminess and nutrients so you won’t miss the mayo.
Avocado Egg Salad Sandwich
Avocados and Greek yogurt replace mayonnaise traditionally used in egg salad for good fats and a little extra protein.
Yield:
2 servings
Prep Time:
10 minutes
Total Time:
10 minutes
Ingredients
- 1/2 avocado, mashed
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 3 hard-cooked eggs, peeled, diced
- 2 slices Beefsteak tomato
- 2 tablespoons plain nonfat Greek yogurt
- 2 green onion tops, chopped
- 2 teaspoons yellow mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 leaves romaine lettuce
- 4 slices whole wheat bread
Instructions
- Combine avocado, lemon juice, salt, eggs, yogurt, onions, mustard, onion and garlic powder in bowl; mix well. Pepper to taste.
- Spread half of egg mixture onto 1 slice of bread. Top with lettuce and tomato. Top with second slice of bread and repeat.
Nutrition Information:
Yield: 2Amount Per Serving: Calories: 338Total Fat: 13.5gSodium: 454mgCarbohydrates: 30gFiber: 7gProtein: 19g
