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Mayo-Free Egg Salad Sandwich Recipe

Mayo-Free Egg Salad Sandwich

Michelle Kim
This recipe offers a delicious twist on the classic egg salad sandwich, using avocado instead of mayonnaise for a creamy and healthy filling.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Snack
Cuisine American
Servings 3
Calories 340 kcal

Equipment

  • 1 Medium pot For boiling the eggs
  • 1 Mixing Bowl For combining ingredients

Ingredients
  

  • 6 Eggs Hard-boiled and peeled
  • 1 Avocado Ripe and mashed
  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice Freshly squeezed
  • to taste Salt
  • to taste Black pepper Freshly ground
  • 2 tbsp Chives Finely chopped
  • 6 slices Whole grain bread Toasted
  • 6 leaves Lettuce Washed and dried

Instructions
 

  • Chop the hard-boiled eggs and place them in a mixing bowl.
  • Add the mashed avocado, Dijon mustard, and lemon juice.
  • Season with salt and black pepper to taste, then mix well.
  • Stir in the chopped chives.
  • Place a lettuce leaf on each slice of toasted bread.
  • Spoon a generous amount of egg salad onto three slices.
  • Top with the remaining bread slices to form sandwiches.
  • Serve immediately.

Notes

For additional flavor, add a pinch of paprika or some chopped red onions to the egg salad.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 30gProtein: 15gFat: 19gSaturated Fat: 4gCholesterol: 320mgSodium: 400mgPotassium: 580mgFiber: 7gSugar: 3gVitamin A: 36000IUVitamin C: 9.9mgCalcium: 800mgIron: 0.5mg
Keyword avocado, Egg salad, healthy, No Mayonnaise, sandwich
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