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Healthy Avocado Egg Salad and Salmon Sandwich
5
from
7
votes
An open-faced avocado egg salad sandwich with wild Nova salmon and cucumber slices – under 300 calories, protein packed, and loaded with good fats.
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
20
minutes
mins
Yield:
4
servings
Course:
Breakfast, Brunch, Lunch
Cuisine:
American
Ingredients
2
large hard-boiled eggs
2
large hard boiled egg whites
(discard the rest)
1/2
hass avocado
(2 oz medium, cut into 1/2-inch dice)
1
tbsp
light mayonnaise
1/2
tsp
Dijon mustard
1/2
tsp
caper brine
(optional)
1/2
tbsp
fresh chives or dill
(finely chopped )
1/4
tsp
Kosher salt
pinch
freshly ground pepper
12
thin slices cucumber
4
slices
Wild Nova salmon
(4 oz )
4
slices
whole grain sliced bread
(toasted)
Instructions
Combine the egg yolks with the avocado, light mayo, mustard, brine from capers if using, chives, salt and pepper. Mash with a fork.
Chop the egg whites and add to yolks; adjust salt and pepper as needed.
To assemble, place 1 oz lox on each slice of bread, top with cucumber and divide egg salad between toasts.
Nutrition
Serving:
1
sandwich
,
Calories:
226
kcal
,
Carbohydrates:
22.5
g
,
Protein:
16.5
g
,
Fat:
8
g
,
Saturated Fat:
2.5
g
,
Cholesterol:
101
mg
,
Sodium:
504
mg
,
Fiber:
4
g
,
Sugar:
5
g
- WW Points:
4