Avocado Egg Salad Sandwich Lunch for One!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 thin slices of whole wheat bread (90 calories per slice)3 large hard boiled egg (1 whole, 2 whites only)1/4 avocado 1/2 TBSP Low-fat Mayo Dressing 1/2 TBSP fresh chopped chives1 TBSP fresh shredded basil leavesTomato slice (about 1/4" thick)Romaine lettuce leafsalt and pepper to tasteCookware/utensils: 1 small pot to boil eggs, 1 slotted spoon, 2 small-medium-sized bowls, fork, and knife (for chopping herbs and peeling avocado)
-Bring eggs and water to a boil.
-Once water starts to boil set timer for 10 minutes.
-After 10 mins place eggs in bowl of cold water and ice cubes (cools them faster and makes them easier to peel).
-Remove egg shells; place 1 whole egg and 2 egg whites into a bowl.
-Add avocado, mayo dressing, chives, and basil to bowl.
-Mash and mix ingredients with a fork to desired consistency. Add salt and pepper to taste, mix.
-Spoon egg salad onto 1 bread slice (I like to toast my bread).
-Top with tomato slice, romaine lettuce leaf, and 2nd slice of bread.
Enjoy!
Serving Size: 1 sandwich
-Once water starts to boil set timer for 10 minutes.
-After 10 mins place eggs in bowl of cold water and ice cubes (cools them faster and makes them easier to peel).
-Remove egg shells; place 1 whole egg and 2 egg whites into a bowl.
-Add avocado, mayo dressing, chives, and basil to bowl.
-Mash and mix ingredients with a fork to desired consistency. Add salt and pepper to taste, mix.
-Spoon egg salad onto 1 bread slice (I like to toast my bread).
-Top with tomato slice, romaine lettuce leaf, and 2nd slice of bread.
Enjoy!
Serving Size: 1 sandwich
Nutritional Info Amount Per Serving
- Calories: 373.4
- Total Fat: 15.8 g
- Cholesterol: 185.0 mg
- Sodium: 479.8 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 7.5 g
- Protein: 21.0 g
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