Avocado Egg Salad Sandwich

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Avocado Egg Salad Sandwich

Course: Lunch
Keyword: dairy-free, gluten-free, vegetarian
Calorie: 200-300, Under 250
Protein: 21-30g, Over 20g
Fiber: 5-10g
Servings: 4
Calories: 413kcal


  • 6 Egg
  • 1 Avocado
  • 1 cup Baby Spinach (chopped)
  • 1 tbsp Dijon Mustard
  • 1/4 Lemon (juiced)
  • Sea Salt & Black Pepper (to taste)
  • 8 slices Whole Grain Bread (toasted)


  • Place eggs in a pot of cold water, bring to a boil, then simmer for 5-6 minutes. Run under cold water to cool. Peel the eggs and chop roughly.
  • In a bowl, mash and combine the chop boiled eggs, avocado, baby spinach, dijon mustard, lemon juice, salt and pepper.
  • Spread onto toast and enjoy!


  • Less Bread

    Make it an open-face sandwich.
  • Add a Kick

    Add red chili flakes or hot sauce.
  • Vegan

    Use mashed chickpeas or white kidney beans instead of eggs.


Serving: 4g | Calories: 413kcal | Carbohydrates: 41g | Protein: 22g | Fat: 18g | Cholesterol: 279mg | Sodium: 279mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1182IU | Vitamin C: 8mg | Calcium: 140mg | Iron: 4mg

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