Breakfast Egg Salad

Serving Size: 2

The egg-salad sandwich breaks out of the lunch box and onto the breakfast table with the addition of smoked salmon and avocado. This recipe uses four egg whites but just one yolk to cut down on fat.

Most egg salads have lots of yolks; this dish uses just one in the dressing, so you get the flavor without the fat.


  • 4 large eggs
  • 1 tsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • 0.25 avocado, diced
  • Coarse salt and ground pepper
  • 2 Ounce sliced smoked salmon (about 2 slices)
  • 0.33 cup watercress, thick ends trimmed
  • 2 slices whole-grain bread, toasted


  1. In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.
  2. In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.

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