This might have been the best egg salad Dave and I have ever made. I think what we loved most about this egg salad is the tang from the plain yogurt and the vinegar. It was awesome on some nice soft fresh bread!
Beware- It was not as tasty leftover. Still edible, but it lost some of it's flavor :(
Ingredients:
4 large hard-boiled eggs, chopped (keep the 4 hard boiled yolks separate for later)
4 hard boiled egg whites, chopped (discard the yolks from these eggs)
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 (we omitted, because we didn't have any)
2 teaspoons red wine vinegar
1/2 tsp Kosher salt
pinch freshly ground pepper
Directions:
1. Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper.
2. Mash with a fork.
3. Combine with egg whites and add salt if needed.
Servings: 6
I'm tagging this as "healthy." Low cal, and the fat is good fat from avocado. Here's the nutrition info:
Calories: 154.7 • Fat: 11.7 g • Protein: 9.3 g • Carb: 4.6 g • Fiber: 3 g • Sugar: 0.5 g
Sorry no picture yet! I'll have to take one next time we make this (hopefully soon!)
Recipe from Gina's Skinny Recipes
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