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Avocado Egg Salad Sandwich

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Avocado Egg Salad Sandwich

4 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: avocado, dairy free, Egg Salad, sandwiches, vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 400kcal

Ingredients

  • 4 large egg
  • 1 medium avocado
  • 1/4 cup mayonnaise, light
  • 1 tablespoon vinegar, red wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 teaspoon chives, fresh, chopped
  • 8 slice bread, whole wheat
  • 1 teaspoon mustard, dijon
  • 2 cup spinach

Serve With

  • 2 cup raspberries

Instructions

  • Boil eggs; allow to cool, then peel. Scoop avocado from the skin.
  • Add the first 7 ingredients (through chives) to a food processor and pulse a few times to combine, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the desired consistency, adjusting the seasoning as necessary.
  • Spread mustard onto bread, then add avocado mixture and spinach, forming 4 sandwiches.
  • Slice sandwiches in half if desired; serve with fruit on the side.
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Nutrition

Calories: 400kcal | Carbohydrates: 41g | Protein: 17g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 547mg | Fiber: 11g | Sugar: 7g

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