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    You are in: Home / Recipes / Avocado & Egg Salad Open Faced Sandwich Recipe
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    Avocado & Egg Salad Open Faced Sandwich

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on December 08, 2009

      Thank you for giving the DM and I a great lunch. I doubled the recipe but only used about 1 1/2 tablespoon of mayo for the 4 eggs but nearly 3/4 of an avocado and 6 to 8 tablespoons of pregrated light mozzarella. Thank you Karen67, made for Potluck Tag game.

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    • on August 04, 2008

      This was so good. I made it for breakfast! I used only one egg (since it's just me) and I made it on toast. I can see myself making this several times a week! :)

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    • on October 28, 2007

      Very good and dead-easy to make. The only thing I didn't enjoy was the hamburger bun - just not enough substance to hold up to a tasty sandwich. I think the English muffin (or even a bagel) would be a much better way to go.

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    • on July 10, 2007

      Nice, simple sandwich. I made this for my DD and myself for lunch today. However, she skipped the avocados and had American cheese. We ate ours on a Hoagie sandwich roll, and not open-face. 3 eggs and about 1.5 tbsp mayo between us. My mozzarella seemed off, so I used Quattro fromagio instead (4 cheese blend with mozza, fontina, parm, and asagio). It was very nice. Quick and easy lunch. I haven't had avo with egg salad in years. Thanks for the reminder!

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    • on April 10, 2007

      I used an English muffin and added in a leftover small chopped scallion. I did use Kraft light mayo in place of regular (I hate fat-free mayo but honestly can't tell the difference between low-fat and regular). This was very good--I especially liked the melted mozzarella cheese, which I wouldn't have thought to put with egg salad.

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    • on April 01, 2007

      This made a yummy lunch! I used an English muffin, toasted. I chose not to heat the egg salad and avocado. Yum! Thank you Karen!

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    Nutritional Facts for Avocado & Egg Salad Open Faced Sandwich

    Serving Size: 1 (130 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 551.7
     
    Calories from Fat 325
    58%
    Total Fat 36.1 g
    55%
    Saturated Fat 9.1 g
    45%
    Cholesterol 447.2 mg
    149%
    Sodium 846.3 mg
    35%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 5.3 g
    21%
    Sugars 6.0 g
    24%
    Protein 22.9 g
    45%

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