A quick and easy salad with tasty ingredients like avocado, eggs and mayo, yet lower in fat because of Greek yogurt added to the dressing.
Avocado Egg Salad Sandwich
Avocado Egg Salad Sandwich
Course:
Main Course
Cuisine:
American
Keyword:
avocado egg salad sandwich
Servings: 4 sandwiches
Ingredients
- 1 inch avocado, cut into 1/2- pieces
- 4 hard-boiled eggs, chopped
- 8 slices of whole wheat toast or bread
- 1-2 Tbsp light mayonnaise
- 1-2 Tbsp Greek yogurt
- 1 tsp mustard
- 2 tsp lemon juice
- 2 Tbsp fresh chives chopped
- salt, pepper to taste
- a few lettuce leaves
Instructions
-
Combine avocado with eggs, light mayonnaise, Greek yogurt, mustard, lemon juice, chives, salt and pepper.
-
Spread the egg salad on a toast or bread slice, add lettuce leaves, and top with an additional slice of toast or bread.
Wonderful salad! Perfect for quick and yummy breakfast!
If you make a batch of this, do you find the avocado turning brown, or will it stay nice and green in the fridge if you have leftovers? Looks delicious!
It is best to eat it fresh, but if you have to keep it, leave the avocado pit in the mix and cover it with plastic wrap directly on the avocado mixture without any air between the salad and the plastic wrap (it is the oxygen in the air that causes avocados to turn brown).
Lunch today?! Yum. I have a bowl of avocados in the kitchen waiting for a purpose.
I realy enjoy yo food, & guess what I am loosing weight…… Wippi
Wow, that is a good news!