Description
A simple recipe for an egg salad sandwich using avocado instead of mayonnaise.
Ingredients
Scale
- 3 large eggs
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 slices whole wheat bread
Instructions
- Boil eggs until hard-cooked, about 10 minutes. Cool them under cold water, then peel and chop.
- In a medium bowl, mash the avocado until smooth.
- Add the chopped eggs, lemon juice, salt, and pepper to the mashed avocado.
- Mix gently until combined. Do not overmix.
- Spoon the mixture onto one slice of bread.
- Top with the second slice of bread to complete the sandwich.
Notes
- For a smoother texture, mash the eggs before mixing them with the avocado.
- You can add finely chopped celery for crunch if desired.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 15
- Cholesterol: 185
Keywords: avocado egg salad, egg sandwich, healthy egg salad, mayonnaise free