Avocado Egg Salad

Found on Healthy Food For Living

Ingredients:

• 2 large eggs, preferably organic
• Kosher salt
• 2-3 Tbsp plain Greek yogurt, 0% or 2%
• 2-3 tsp light canola oil mayonnaise, such as Spectrum
• 1/4 of a large avocado, peeled and diced
• 1/4 tsp white wine vinegar
• 1/4 – 1/2 tsp coarse ground mustard, depending on preference
• freshly ground black pepper

Directions:

1. Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered & off of the heat, for 15 minutes.
2. Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
3. In a small bowl, stir together the yogurt, mayonnaise, avocado, vinegar, mustard. Season to taste with salt and pepper.
4. When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog – Shelby loves egg yolks and they are great for dog’s coats).
5. Gently mash the eggs, and then fold them into the avocado mixture mixture.
6. Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers (such as Back to Nature).