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.

Avocado Egg Salad Sandwich

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Lunch

Tags

avocados, green onions, nut free, soy free, vegetarian

Servings 2	Prep Time 10minutes

Servings 2 Prep Time 10minutes

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.

Katie's Tip

Katie's Tip

Katie's Tip Katie's Tip

Katie's Tip

Avocado makes a healthy substitute for heart-healthy fats and provides plenty of creaminess and nutrients so you won't miss the mayo.

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Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com

Avocado makes a healthy substitute for heart-healthy fats and provides plenty of creaminess and nutrients so you won't miss the mayo. Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com

Ingredients

• 1/2 Avocados From Mexico avocado, mashed
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 3 hard-cooked eggs, peeled, diced
• 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
• 2 slices SUNSET® tomato on the vine
• 4 slices whole wheat bread

Directions

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

Lunch Tags avocados, green onions, nut free, soy free, vegetarian Servings 2 Prep Time 10minutes Servings 2 Prep Time 10minutes 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. Katie's Tip Katie's Tip Katie's Tip Katie's Tip Katie's Tip Avocado makes a healthy substitute for heart-healthy fats and provides plenty of creaminess and nutrients so you won't miss the mayo. Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com Avocado makes a healthy substitute for heart-healthy fats and provides plenty of creaminess and nutrients so you won't miss the mayo. Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com Ingredients 1/2 Avocados From Mexico avocado, mashed 1 teaspoon lemon juice 1/4 teaspoon salt 3 hard-cooked eggs, peeled, diced 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 2 slices SUNSET® tomato on the vine 4 slices whole wheat bread Directions 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. Nutritional Value Calories 338 Fat 13.5g Protein 19g Carbohydrates 30g Fiber 7g Sodium 454mg Calcium 137mg Iron 2.7mg