Avocado Egg Salad and Turkey Toast

Ingredients

• Egg, hard-boiled

  Whole, cooked

  4 large or 200g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Light mayonnaise

  Salad dressing, light

  1 tbsp or 15g

• 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

• Multi-grain bread

  Toasted (includes whole-grain)

  4 slice regular or 96g

• Cucumber

  With peel, raw

  ⅔ cup slices or 69g

• Sliced turkey

  Light meat

  2 slice oval or 52g

Directions

1. Add eggs to a small sauce pan and cover with water Bring to a boil. Cover, remove from heat and let sit 10 minutes. Rinse with cold water, shall eggs, and separate yolk from white.
2. Combine the egg yolks with the avocado, light mayo, mustard, chives, salt, and pepper. Mash with a fork. Chop the egg whites and add to yolks; adjust salt and pepper as needed.
3. To assemble, place 1 oz lox on each sandwich, top with cucumber and divide egg salad between sandwiches. Enjoy!

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