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Avocado Egg Salad Sandwich
449 kcal per person
24g Protein
27g Carbs
27g Fat
10g Fiber
Ingredients
- 2 eggs
- ½ avocado
- 1 tablespoon yogurt, nonfat (15 ml)
- 1 teaspoon yellow mustard (7 g)
- 1 squeeze lemon juice (5 ml)
- 2 slices bread, whole wheat
- 1 handful spinach (25 g)
Preparing this recipe
- Bring a small pot of water to a boil. Carefully add the eggs and cook for 8–10 minutes, until hard-boiled.
- Meanwhile, mash the avocado in a small bowl with a fork. Stir in the yogurt, mustard, and 1 teaspoon lemon juice.
- Peel the eggs and let them cool for 2 minutes. Halve the eggs and separate the yolks from the whites. Mash the yolks into the avocado mixture. Dice the egg whites and fold them in. Season with salt and pepper to taste.
- Layer the mixed greens on one slice of (toasted) bread. Spread the avocado egg salad on top and cover with the second slice of (toasted) bread. Cut the sandwich in half and serve.
Tip van FitChef
1. Garnish the sandwich with freshly chopped chives for a fresh finish.
2. Mash the avocado while it's still slightly firm for the best texture.
