WOW so I can’t believe today is already August 1st, gah where did the summer go?? Don’t get me wrong, I love the fall and all, but there is just something about summertime that always puts me in a better mood….hmm maybe it’s the fact I’m tanner and that always makes me look skinnier, ha. Well in any case, I’ll try to enjoy this last month or so while I can!
Oh and yes I made another recipe, I’m on a roll huh?? Well it’s certainly no secret that I LOVE avocados as was clearly discussed in yesterday’s post so I thought, hey! why not share another one??
I grew up eating egg sandwiches ALL the time…I mean like every day people. My grandma made them the best (as in most thing she makes) so I always used her recipe. Well it wasn’t until after college when I actually started counting calories that I realized umm they might not be that healthy for you. Whoops. I guess when you make them loaded with tons of mayo and absolutely no veggies, you aren’t exactly going to keep your svelte figure. Insert here the new and much improved guilt-free egg salad sandwich.
Oh yes and there is BACON.
I kept this low in calories by only using egg whites and subbed the oh so beloved mayo for a combination of mashed avocado, Greek yogurt and Dijon mustard. One word folks….CREEEAMY. I then added some green onions, celery, some crunchy turkey bacon and voila! The perfect, low-calorie, completely clean, healthy open-faced egg salad sandwich.
Now let me just warn you – this yummy egg salad was perfectly green and gorgeous throughout the entire process of making this, so much that I couldn’t wait to being photographing it because I just knew the photos would be perfect! Well then I decided to add paprika and….boom. My stunning green egg salad became a putrid yellow color that didn’t look appeasing AT ALL. I guess you could compare it to what it would look like if you used egg yolks though. Did it taste good though?? Oh you bet your booty it did! Moral of this story: don’t be afraid of the end result, you will be pleasantly surprised.
Once again let me stress to you (because I know I’ll be getting a few comments or messages about this…sigh), the majority of the fat in this recipe (and by majority I mean pretty much ALL of it) comes strictly from the avocado which is a healthy fat, so no worries! Oh and all you Tone It Up ladies, this makes a great M3 giving you a well-balanced lunch full of veggies and protein – just throw it over 2 cups of arugula or spinach! And if you’re sitting there wondering what an M3 is, well that simply means meal 3 as I always try to eat 5 or 6 small meals a day. For more on my Tone It Up journey, feel free to check it out here!
Hopefully by now you’ve noticed my site is running much faster now (yay!!!) so fingers crossed all the kinks are now officially worked out and I can finally get everything back to normal! Thanks again for all your patience, hope you enjoy all the new recipes to come!
- 10 hard boiled egg whites, diced
- 1 avocado, mashed
- 1 Tbsp Dijon mustard
- 1 Tbsp plain Greek yogurt
- 2 tsp. fresh lemon juice
- ⅓ cup green onions
- ½ cup celery
- ½ tsp. paprika
- ¼ tsp. pepper
- Pinch of sea salt
- 2 slices uncured turkey bacon, chopped
- In a large bowl, mash avocado and add in mustard, Greek yogurt and lemon juice, mixing until smooth.
- Stir in green onions, celery, paprika, salt and pepper and set aside.
- Begin chopping the egg whites, discarding the yolks, and fold into the avocado mixture until completely combined.
- Add in the turkey bacon and serve on whole wheat bread with fresh arugula, enjoy!