Prep Time: 10 Mins

Cook Time: 15 Mins

Makes: 4 servings


6 large EGGS, hard-boiled
2 Tbsp. cilantro, minced
1/4 cup celery, minced
2 tsp. Dijon mustard
1 tsp. Sriracha sauce
pinch black pepper
1/4 cup fat-free mayonnaise
4 slices whole grain bread
1 tomato sliced into 8 slices
1/4 red onion, thinly sliced
1 avocado, cut into 12 slices


To hard-boil eggs: PLACE eggs in saucepan large enough to hold in a single layer. ADD cold water to cover the eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner and COVER pan. Let eggs STAND in hot pan for about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large). DRAIN water from pan.

SHOCK the eggs by setting in a bowl of ice water to cool them immediately. PEEL eggs once they are completely cooled.

Roughly CHOP eggs and COMBINE with cilantro, celery, Dijon mustard, Sriracha, pepper and mayonnaise and MIX well. SET aside.

TOAST bread slices. MOUND egg mixture onto toast. PLACE sliced tomatoes and onion slices on top of egg mixture and TOP with avocado slices. GARNISH with cilantro. SERVE immediately.

Pro Tips

Mash the avocados and use as a spread on the toast before adding the egg mixture.

Nutrition Info

Per serving: 1/4 of recipe

Calories: 280

Total fat: 14 g
Saturated fat: 3 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 6 g

Cholesterol: 279 mg
Sodium: 418 mg
Protein: 14 g
Fiber: 5 g
Sugar: 6 g
Carbohydrates: 23 g
Vitamin A: 138 mcg
Vitamin D: 1 mcg
Folate: 95 mcg
Calcium: 86 mg
Iron: 2 mg
Potassium: 507 mg
Choline: 238 mg

This recipe is an excellent source of protein, folate and choline and a good source of fiber, vitamin A, iron and potassium.