Avocado Egg Salad Open Face Sandwich

More often than not, my lunch is a big salad I throw together with some crunchy raw veggies, a protein source, avocado and leftover grains/cooked veggies. It’s a filling, satisfying and quick meal, but sometimes I just crave a good SANDWICH. This craving hit last week after an active morning of a leg workout followed by a hike, and I came home starving. I wanted to refuel my body with some more substantial carbohydrates, and a heartier meal, so this sandwich came to mind.

Even before I was interested in nutrition, I was never a fan of mayonnaise. Potato salad, macaroni salad and egg salad never really appealed to me. I also remember portioning out mayonnaise into single size serving cups when I worked at a restaurant and being completely grossed out! While I don’t count calories, traditional mayonnaise packs a lot with little nutritional value in comparison. I love to swap out more nutritious options for mayonnaise in my cooking. Plain Greek yogurt is a great option for sauces, spreads and dips – like in my Spicy No Mayo Slaw for tacos. Mashed avocado is also an amazing swap when you need something creamy and thick! Avocado is full of heart-healthy monounsaturated fats, as well as other important nutrients like potassium and fiber.

This egg salad recipe has just 5 ingredients: eggs, avocado, lemon juice, garlic salt and Dijon mustard.  You won’t find pro-inflammatory oils, excess added sugars or sodium here! If you have hard boiled eggs already prepped, it takes just 2 minutes to make. This sandwich is an ideal combination of protein, healthy fats, fiber and carbohydrates, so it will keep you full all afternoon! Here’s how to make it, if you’d like to try.

Ingredients

  • ½ of an avocado
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard (I used Sir Kensington’s)
  • ½ tsp garlic salt
  • 2 hard boiled eggs, chopped
  • ½ cup baby Spinach
  • 1 slice whole wheat sourdough bread, toasted

Instructions

  1. Mash the avocado, lemon juice, mustard and garlic salt together in a small bowl
  2. Add chopped eggs to a medium bowl. Mix well with the mashed avocado sauce
  3. Top slice of toast with spinach then pile on the egg salad

I hope you guys try this easy egg salad sandwich for lunch when the craving hits! Tag @daisybeet on Instagram so I can see your creations 🙂

 

2 thoughts on “Avocado Egg Salad Open Face Sandwich

  1. Hi! I made this recipe last night and I love it! Simple and delicious. I doubled the recipe so I could have it a few times this week and I made enough for about three sandwiches! I was wondering what the serving size is for this recipe- is it for one serving or more? Thanks!

    1. Hi Shannon, I’m so glad you liked this recipe! The serving size is for one. It will definitely be great for sandwiches throughout the week 🙂

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