More often than not, my lunch is a big salad I throw together with some crunchy raw veggies, a protein source, avocado and leftover grains/cooked veggies. It’s a filling, satisfying and quick meal, but sometimes I just crave a good SANDWICH. This craving hit last week after an active morning of a leg workout followed by a hike, and I came home starving. I wanted to refuel my body with some more substantial carbohydrates, and a heartier meal, so this sandwich came to mind.
Even before I was interested in nutrition, I was never a fan of mayonnaise. Potato salad, macaroni salad and egg salad never really appealed to me. I also remember portioning out mayonnaise into single size serving cups when I worked at a restaurant and being completely grossed out! While I don’t count calories, traditional mayonnaise packs a lot with little nutritional value in comparison. I love to swap out more nutritious options for mayonnaise in my cooking. Plain Greek yogurt is a great option for sauces, spreads and dips – like in my Spicy No Mayo Slaw for tacos. Mashed avocado is also an amazing swap when you need something creamy and thick! Avocado is full of heart-healthy monounsaturated fats, as well as other important nutrients like potassium and fiber.
This egg salad recipe has just 5 ingredients: eggs, avocado, lemon juice, garlic salt and Dijon mustard. You won’t find pro-inflammatory oils, excess added sugars or sodium here! If you have hard boiled eggs already prepped, it takes just 2 minutes to make. This sandwich is an ideal combination of protein, healthy fats, fiber and carbohydrates, so it will keep you full all afternoon! Here’s how to make it, if you’d like to try.