Avocado Egg Salad Sandwich

Serves: 2

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.

Photography by Christine Pittman in partnership with Produce for Kids.


  1. 1/2 Avocado from Mexico, mashed
  2. 1 teaspoon lemon juice
  3. 1/4 teaspoon salt
  4. 3 hard-cooked eggs, chilled, diced
  5. 2 tablespoons plain nonfat Greek yogurt
  6. 2 green onion tops, chopped
  7. 2 teaspoons yellow mustard
  8. 1/2 teaspoon onion powder
  9. 1/2 teaspoon garlic powder
  10. 4 leaves romaine lettuce
  11. 2 slices tomato
  12. 4 slices whole wheat bread


  1. Combine avocado, lemon juice, salt, eggs, yogurt, onions, mustard, onion and garlic powder in bowl; mix well. Pepper to taste.
  2. Spread half of egg mixture onto 1 slice of bread. Top with lettuce and tomato. Top with second slice of bread and repeat.

Nutritional Value

Calories 338
Fat 13.5g
Protein 19g
Carbohydrates 30g 
Fiber 7g
Sodium 454mg
Calcium 137mg
Iron 2.7mg


You May Also Enjoy