Calories: 154.7 • Fat: 11.7 g • Protein: 9.3 g • Carb: 4.6 g • Fiber: 3 g • Sugar:0.5 g
Sodium: 132 mg (without salt)
4 large hard-boiled eggs, chopped
4 hard boiled egg whites, chopped (discard the rest)
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
Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed.
Whether you serve this as a wrap, on whole-grain toast or in a lettuce cup, you will love this egg salad that uses half the yolks and lots of healthy fats from the avocado.