Turkey-Avocado Egg “Sandwiches” by Millie Peartree
1 - 4
PersonalPoints™ per serving
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
1 tsp, finely chopped
Deli sliced turkey
2 oz, 4 [1/2 oz] pieces
½ medium, thinly sliced into 8 pieces
½ medium, thinly sliced into 4 pieces
- Peel eggs; slice each egg in half lengthwise.
- 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.
- 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.
- 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.