8 hard boiled eggs 1 avocado ½ cup non-fat plain Greek yogurt salt to taste Peel and slice eggs evenly and remove yolks. Add 6 yolks, avocado and Greek yogurt to a small bowl and mash together well with a fork. Discard remaining egg yolk. Chop egg whites and blend with yolk mixture. Serve over a bed of fresh spinach or your favorite green salad.
Makes 4 servings. ½ cup portion of egg salad only (without salt to taste) 98 calories, 5.5 g fat, 1 g sat fat, 0.5 g poly fat, 2 g mono fat, 130 mg chol, 60 mg sodium, 1g fiber, 7 g PRO
Tips and Twists:
Egg Salad is great as a sandwich or wrap; make it whole wheat and add sliced onion, tomatoes, peppers or carrots. Pack on the veggies. Also scoop on a bed of greens and add a side of fruit. Egg Salad can fit in for any meal or snack. Enjoy!