Share...Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someone

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
Print Recipe
Print
Tags , , , ,
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.
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
  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
Tags , , , ,
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.
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
  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

Leave a Reply

Your email address will not be published. Required fields are marked *