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+ servings

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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