Avocado Egg Salad Sandwich
Sometimes I just want to be an egg salad lover but if you’re like me and mayo scares you, this healthier version of a classic egg salad recipe with an avocado base is the way to go! It's packed full of good fats and the creamy texture of avocado is very similar to mayo. Use this recipe to make egg salad sandwiches or lettuce wraps for a heathy meal that's full of good fats.
Servings: 2 people
Calories: 359kcal
Equipment
Ingredients
- 4 large eggs hard boiled
- 1 jalapeño diced
- 1 avocado
- 2 tsp grainy mustard (optional)
- 1/2 lime juice only
- 1/2 lemon juice only
- 1/2 cup fresh cilantro chopped
- 1 tsp salt
- 1/2 tsp pepper
For assembly:
- whatever bread you like
- lettuce leaves
- hot sauce Franks Red Hot is my favorite!
Instructions
- Start by hard boiling your eggs. I like to place eggs in hot water, turn the stove onto medium/high heat and set a timer for 16-18 minutes (I know it seems like awhile but I don't like mine runny at all).
- When they are done boiling, transfer the eggs to an ice bath and allow them to sit for 5 minutes. This shocks the eggs so that the shells will remove easily!
- Peel the eggs, then chop them into small pieces.
- Add the chopped eggs to a large bowl along with the diced jalapeño, avocado and the juice of half a lemon and half a lime.
- Season the avocado mixture up with salt and pepper and add in the chopped cilantro.
- Using the back of a fork, work all of the ingredients together, slightly mashing as you go.
- This makes two sandwiches so toast four slices of bread, then scoop the egg mixture onto two of them.
- Throw on some hot sauce and lettuce (you could do a tomato slice too if you like them), then close it up with the other slices of bread.
- Cut it half and enjoy immediately!!!
Nutrition
Serving: 1cup | Calories: 359kcal | Carbohydrates: 14.2g | Protein: 14.3g | Fat: 29.4g | Saturated Fat: 6.9g | Cholesterol: 327mg | Sodium: 132mg | Potassium: 701mg | Fiber: 8.4g | Sugar: 2.3g | Calcium: 89mg | Iron: 3mg