Egg Salad Sandwich

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

Egg Salad Sandwich

Source: Everyday Food, January/February 2010


  • 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. 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.


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