Open-Faced Avocado Egg Salad Sandwich

Did you know avocados are cholesterol free and a source of good fats? Mash up these buttery babies and use them like mayo in your egg salad for a smooth texture and delightful green color. For an easy brown bag lunch, pair your egg salad with whole-wheat bread and tomatoes.

Love avocados? Take the AvoLifestyle™ Challenge to earn a prize. Learn more and sign-up for the challenge.

Ingredients for servings

    Open-Faced Avocado Egg Salad Sandwich

  • 1 medium avocado, coarsely chopped

  • 3 large hard-boiled eggs, peeled and chopped 50 grams, each

  • 2 teaspoon fresh lemon juice

  • 0.125 teaspoon salt

  • 0.25 teaspoon coarsely ground black pepper

  • 0.25 cup packed baby arugula or kale

  • 2 large slice heirloom tomato

  • 2 slices low calorie whole wheat bread, toasted


  • Mash avocado slightly in a large bowl. Stir in lemon juice, salt, and pepper. Stir in chopped eggs.

  • Place 1 tomato slice on each piece of toast. Arrange 2 tablespoons arugula on each and top evenly with avocado mixture.

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