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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.
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Prep Time 10 minutes
Total Time 10 minutes
Course Entree & Main Dishes
Servings 2 servings
Calories 369 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: 369kcalCarbohydrates: 34gProtein: 20gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 281mgSodium: 707mgPotassium: 697mgFiber: 9gSugar: 5gVitamin A: 5475IUVitamin C: 11mgCalcium: 185mgIron: 3mg
Keyword avocado, easy lunch, egg salad, eggs, lunch
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