To start, we looked to one of our favorite ingredients to replace most of the mayo: avocado. When mashed to a smooth puree, it keeps our salad nice and creamy, with a fruity richness. But wait—avocado is high in fat, right? One tablespoon of the green stuff contains only 2g fat—much better than mayo's 11g fat. Crunchy quick-pickled celery stands in for pickle relish to save sodium. To reduce sat fat just a bit more, we hold out a couple of the egg yolks and drop white sandwich bread in favor of a whole-grain variety with crunchy sunflower seeds to boost fiber; a handful of the nutty nuggets go into the salad, too, for textural appeal. Our lightened sandwich is a whole-grain, feel-good handful you'll be happy to tote to work.
Tip: To prevent avocado from browning in leftover egg salad, place any remaining salad in a bowl and cover surface with plastic wrap. Then cover the entire bowl tightly with plastic wrap.
