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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.
 Tags |
avocados, green onions, nut free, soy free, vegetarian |
 Servings 2 |
 Prep Time 10minutes |
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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.
Ingredients - 1/2 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 tomato
- 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
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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.
Ingredients
Nutritional Value
Calories 338
Fat 13.5g
Protein 19g
Carbohydrates 30g
Fiber 7g
Sodium 454mg
Calcium 137mg
Iron 2.7mg
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