NutritionBabes Egg Salad

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!