Did you make eggs for Easter and now have a lot of hardboiled eggs? Time to make egg salad! However, regular egg salad has a lot of saturated fat from the mayo. This recipe cuts that mayo with "good for you" fat from avocado and added protein from plain yogurt. Of course there still needs to be mayo for the flavor, but there is only 3 tbsp mayo is used instead of 1/2 cup. Enjoy an egg salad sandwich the next day after Easter that your belly will also love!
Recipe:
Makes - 2 Cups of Egg Salad
Ingredients:
5 Hard Boiled Eggs
1/2 - 8 oz Container Non-Fat Plain Yogurt
3 tbsp Mayo (I use Hellmann's)
1/2 Ripe Avocado
Salt and Pepper to Taste
Directions:
1. Mash all the ingredients together until fully incorporated and the eggs are cut up to desired size.
2. Eat immediately or refrigerate for later use.