Leaner, Greener Egg Salad

To prevent avocado from browning in leftover egg salad, place any remaining salad in a bowl and cover surface with plastic wrap. Then cover the entire bowl tightly with plastic wrap.


large eggs 

3 tablespoons water

3 tablespoons cider vinegar

2 teaspoons sugar 

1/4 cup finely chopped celery

1/4 cup mashed ripe avocado 

1 tablespoon canola mayonnaise 

1 teaspoon fresh lemon juice

3/4 teaspoon Dijon mustard

1/2 teaspoon black pepper

3/8 teaspoon kosher salt

2 tablespoons dry-roasted salted sunflower seeds

(1-ounce) slices whole-grain sunflower bread, toasted (such as Ezekiel)

1 cup baby arugula

heirloom tomato slices


1. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add eggs to steamer. Cover and steam eggs 16 minutes. Remove from heat. Place eggs in a large ice water-filled bowl.

2. While eggs cook, combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.

3. Meanwhile, combine avocado, mayonnaise, juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.

4. Peel eggs; discard shells. Slice eggs in half lengthwise; reserve 2 yolks for another use. Chop remaining eggs and egg whites. Gently stir eggs, celery, and sunflower seeds into avocado mixture. Top 4 bread slices with about 1/2 cup egg mixture, 1/4 cup arugula, 1 tomato slice, and remaining 4 bread slices.

Sydney Fry, MS, RD

Cooking Light

MAY 2015