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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    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
    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.

      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
      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

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