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Healthy Avocado Egg Salad and Salmon Sandwich

4.88 from 8 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

Cook Time: 10

Total Time: 20

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: 1sandwich, Calories: 226kcal, Carbohydrates: 22.5g, Protein: 16.5g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 101mg, Sodium: 504mg, Fiber: 4g, Sugar: 5g

- WW Points: 4

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