Avocado Egg Salad Sandwich

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Makes 3 servings

3 eggs

2 avocados, pitted

2 Tablespoons finely chopped chives

1 Tablespoon plain Greek-style yogurt

1 teaspoon lemon juice

¼ teaspoon Dijon mustard

Pinch of salt and pepper

6 slices of whole grain bread

The avocado is a small but significant upgrade to the standby egg salad—it makes the creamiest sandwich ever. It also weaves in the fiber, potassium and healthy fats that make avocado a superfood. Avocado is also known for creating that satisfied feeling, making it a great addition to an active kid’s lunch.


1. Put eggs in a pot of cold water and place over medium-high heat. As soon as the water boils, place the lid on the pot, turn off the heat, and let sit for 12 minutes. Drain the eggs and rinse under cold water to cool them down enough to peel. Remove the shells and chop the boiled eggs.

2. In a medium bowl, mash the avocados with a fork until they’re chunky-smooth—you don’t want purée. Add the chopped eggs, chives, yogurt, lemon juice, and mustard and give it all a good mix. Taste before adding salt and pepper.

3. Spread your mixture on the bread and top with anything else your kids enjoy, like lettuce or cucumber. Slice in half on the diagonal (every single child’s preference) and wrap snugly.

Per Serving:

Calories: 433

Carbohydrates: 34.9 g

Protein: 16.1 g

Fiber: 12.9 g

Active Time: 20 min

Total Time: 20 min