Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school.

Ingredients

  • ½ ripe avocado
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon avocado oil
  • 3 hard-boiled eggs, chopped
  • ¼ cup finely chopped celery (about 1 stalk)
  • 1 tablespoon snipped fresh chives
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 4 slices whole-wheat sandwich bread, toasted
  • 2 leaves lettuce

Directions

  1. Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.