Recipe
Main Dish
Lower-Fat Creamy Avocado and Egg Salad Sandwich
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 hard-boiled eggs plus 2 hard-boiled egg whites, peeled and diced | ||
| ⅓ avocado, peeled, pitted and diced | ||
| 3 tbsp. Hy-Vee light mayonnaise | ||
| 1 tbsp. Hy-Vee mustard | ||
| ¼ tsp. paprika | ||
| 8 slice(s) Hy-Vee 100% whole wheat bread | ||
| 2 c. alfalfa sprouts, rinsed |
Directions
- In a medium bowl, combine eggs, avocado, mayonnaise, mustard and paprika until well mixed. If desired, refrigerate until well chilled.
- Lay out 4 slices of bread on a work surface and divide the egg salad among them.
- Top each with 1/2 cup of alfalfa and remaining bread slice.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 95mg
- Sodium: 430mg
- Total Carbohydrates: 29g
- Protein: 12g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 2%
0%
Calcium 2%