Healthy Avocado Egg Salad and Salmon Sandwich

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Chives

  Raw

  ½ tbsp chopped or 2g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chinook salmon

  Fish, smoked

  4 oz, boneless or 113g

• Whole-wheat bread

  Commercially prepared

  8 slice or 224g

• Cucumber

  With peel, raw

  ⅔ cup slices or 69g

Directions

1. Place eggs in a small saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes. Rinse with cold water, peel the eggs, and separate the yolks from the whites.
2. In a bowl, combine the egg yolks with avocado, light mayonnaise, mustard, chives, salt, and pepper. Mash with a fork. Chop the egg whites and add them to the yolk mixture; adjust salt and pepper to taste.
3. To assemble, place the salmon on each slice of bread, top with cucumber slices, and divide the egg salad evenly among the sandwiches. Serve immediately.

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