Turkey-Avocado Egg “Sandwiches” by Millie Peartree
2
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Hard boiled egg
4 item(s), large, cooled
Reduced calorie mayonnaise
4 tsp
Chives
1 tsp, finely chopped
Deli sliced turkey breast
2 oz, 4 [1/2 oz] pieces
Avocado
½ medium, thinly sliced into 8 pieces
Plum tomato
½ medium, thinly sliced into 4 pieces
Instructions
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”
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