Recipe Of The Week 4/8: Avocado Egg Salad

Yields 6 Servings

Ingredients:

• 4 large hard-boiled eggs, chopped
• 4 large hard boiled egg whites
• 1 medium hass avocado, cut into 1/2-inch pieces
• 1 tbsp light mayonnaise
• 1 tbsp fat free plain yogurt
• 1/2 tablespoon finely chopped chives
• 2 teaspoons red wine vinegar
• 1/2 tsp Kosher salt
• pinch freshly ground pepper

Directions:

• Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar,
  salt and pepper in a medium bowl.
• Mash with a fork.
• Combine with egg whites and adjust salt as needed.

Meal Plan Check Boxes:

1 Protein
2 Fats

Nutritional Facts: 1 /2 cup egg salad, Calories: 155 kcal, Carbohydrates: 4.5 g, Protein: 9 g, Fat: 12 g, Saturated Fat: 2.3 g

Adapted From: https://www.skinnytaste.com/avocado-egg-salad/#recipe