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

Lesley Daniels
Avocados and Greek yogurt replace mayonnaise traditionally used in egg salad for good fats and a little extra protein.
Prep Time 10 mins
Total Time 10 mins
Course Entree & Main Dishes
Servings 2 servings
Calories 338 kcal

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

Calories: 338kcalCarbohydrates: 30gProtein: 19gFat: 13.5gSodium: 454mgFiber: 7g
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