Avocado Egg Salad Sandwiches

Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school.

IngredientsIngredient Checklist

½ ripe avocado

1 ½ teaspoons lemon juice

1 teaspoon avocado oil

3 hard-boiled eggs, chopped

¼ cup finely chopped celery (about 1 stalk)

1 tablespoon snipped fresh chives

¼ teaspoon salt

⅛ teaspoon ground pepper

4 slices whole-wheat sandwich bread, toasted

2 leaves lettuce
DirectionsInstructions Checklist
Step 1
Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.

Nutrition Facts
Serving Size: 1 Sandwich
Per Serving:
351 calories; protein 16.6g; carbohydrates 30.2g; dietary fiber 7.3g; fat 18.8g; saturated fat 3.9g; cholesterol 246.2mg; vitamin a iu 1760.6IU; vitamin c 8.3mg; folate 119.2mcg; calcium 141.3mg; iron 2.7mg; magnesium 67.6mg; potassium 546.8mg; sodium 642.2mg; thiamin 0.3mg.
Exchanges:
2 Fat, 1 1/2 Medium-Fat Protein, 1 1/2 Starch, 1/2 Vegetable