Photo of Turkey-Avocado Egg “Sandwiches” by Millie Peartree by WW

Turkey-Avocado Egg “Sandwiches” by Millie Peartree

1 - 4
PersonalPoints™ per serving
Total Time
10 min
10 min
These bread-free sandwiches get a protein boost by using hard-boiled egg halves for sandwich ends instead of rolls.You can streamline the recipe by leaving the yolks intact, and then just spread each egg half with a little mayo and sprinkle on some chives. Mix things up a bit by swapping deli-ham for the turkey, and light whipped cream cheese for the mayonnaise.


Hard boiled eggs

4 item(s), large, cooled

Reduced calorie mayonnaise

4 tsp


1 tsp, finely chopped

Deli sliced turkey

2 oz, 4 [1/2 oz] pieces


½ medium, thinly sliced into 8 pieces

Plum tomato(es)

½ medium, thinly sliced into 4 pieces


  1. Peel eggs; slice each egg in half lengthwise.
  2. Scoop yolks into a small bowl and mash with a fork; set whites aside. Add mayonnaise and chives to bowl; stir and then divide between egg whites.
  3. To assemble “sandwiches,” top each of 4 egg halves with ½ oz turkey and 2 slices avocado and 1 slice tomato. Top each “sandwich” with a remaining egg half; secure with a toothpick and serve.
  4. Serving size: 1 “sandwich”


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.