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Egg Salad Sandwich

This lightened-up egg salad skips the yolks in favor of heart-healthy avocado and uses very little dressing.




  • 4 hard-cooked egg whites, chopped
  • 1/2 avocado, pitted and diced medium
  • 1/4 small red onion, diced small
  • 1 teaspoon mayonnaise
  • 1 teaspoon sour cream
  • 1 teaspoon Dijon mustard
  • Coarse salt and ground pepper
  • Whole grain bread, for serving
  • Arugula, for serving


  1. Step 1

    In a bowl, combine egg whites, avocado, red onion, mayonnaise, sour cream, and Dijon mustard. Season with salt and pepper. Serve on wholegrain bread with arugula.

Everyday Food, January/February 2010



Reviews (1)

  • The Matsa chef 20 Jun, 2012

    Therese are absolutely devine darling! I brought out the lovely sandwiches to the ladies in my social and paired it with a marvelous iced tea! My master chef had a delicate amount of seasoning but on each sandwich which made it all the better!!! I would highly recommend this to all the girly girls and sophisticated men out there!! :))