LEMONY EGG SALAD SANDWICH
4 hard-cooked eggs, cooled and peeled
1⁄4 cup mayonnaise Grated peel of half a lemon (about 1⁄2 tbsp.), plus more for garnish Juice of half a lemon (about 11⁄2 tbsp.)
1 ⁄4 cup diced celery
1 tbsp. sliced scallions
1 tsp. chopped fresh dill
Kosher salt
White pepper
4 slices bread
1⁄2 avocado, sliced Leafy greens
1. In a bowl, mash the eggs into chunks. Stir in the mayo, grated lemon peel, lemon juice, celery, scallions and dill. Season with salt and pepper.
2. Spread 2 slices of bread with pesto* and top with a few slices of avocado and a leafy green. Pile with egg salad and top with the other slices of bread.
*For pesto: In a food processor, pulse 2 cups fresh basil, 3 garlic cloves and ⁄2 cup
1 walnuts to combine. Slowly drizzle in ⁄2 cup
1 olive oil. Add ⁄2 cup
1 grated Parmesan and
⁄8 tsp. salt; pulse until
1 smooth, adding more oil, if desired, to thin consistency.
PER SERVING: 465 cal, 16g protein, 23g carbs, 5g fiber, 5g sugar, 36g fat