Wholesome Avocado Boiled Egg Sandwich: The Ultimate No-Mayo Delight
A healthier take on the classic egg salad sandwich, combining creamy avocado and hard-boiled eggs without the use of mayo.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 medium-large ripe avocado
- 1 heaping cup of parsley, chopped
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Whole wheat toast, collard wraps, or tortillas for serving
Instructions
- Hard-boil the eggs by placing them in a saucepan, covering with water, bringing to a boil, then simmering for 12 minutes. Don’t peek!
- While the eggs cook, chop parsley and combine it with the avocado in a bowl. Squeeze in lemon juice, add Dijon mustard, garlic powder, and season with salt and pepper.
- When the eggs are done, cool them under cold water for 1 minute, then peel and add to the avocado mixture.
- Mash ingredients together with a fork, adjusting for desired consistency.
- Spread the avocado egg salad onto toast or spoon into wraps or tortillas.
Notes
Store the avocado egg mixture in an airtight container in the fridge for up to 2 days for best flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 370mg
Find it online: https://us.recipesfood.org/easy-avocado-boiled-egg-sandwich/
