NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 tsp avocado oil mayonnaise

1 tsp Dijon mustard

0.25 whole avocado

2 slice gluten-free bread

1 cup butter lettuce

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the 2 large eggs in a small saucepan and cover with cold water by one inch. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes before transferring to an ice bath.

• 2

  While the eggs boil, pour the liquid egg whites into a non-stick skillet over medium heat. Cook without stirring until set like an omelet, then flip to finish. Remove from heat and finely dice the cooked egg whites.

• 3

  Peel the hard-boiled eggs and chop them into small pieces.

• 4

  In a medium mixing bowl, mash the 0.25 avocado with a fork until it reaches your desired consistency.

• 5

  Add the chopped hard-boiled eggs, diced egg whites, Greek yogurt, avocado oil mayonnaise, Dijon mustard, sea salt, and black pepper to the bowl with the avocado.

• 6

  Fold the ingredients together gently until the salad is creamy and well-incorporated.

• 7

  Toast the gluten-free bread slices until they are golden brown and sturdy enough to hold the filling.

• 8

  Place the butter lettuce leaves on one slice of toast, scoop the avocado egg salad on top, and press the second slice of toast over the filling to serve.