A couple of days ago I got a big craving for some egg salad.

I hard boiled my eggs, chopped up some celery, and got the “usual” ingredients together for my delicious lunch.  Sitting right in front of me was half of an avocado.

An immediate thought crossed my mind.  What if I added the avocado to my egg salad along with some Greek yogurt rather than mayonnaise?

I decided to give it a go and was MORE than happy with the result!

The creaminess of the avocado mixed with the Greek yogurt gives the egg salad the perfect texture.  I decided to omit the mustard, because, although I love the tang of mustard I was not quite sure how the flavor would meld with the avocado.

I did not miss the mustard and I have really enjoyed eating this delicious dish for lunch the past couple of days.

Avocado Egg Salad

Servings: 2-3 servings (depending on how hungry you are!)

Ingredients:

• 1 whole hard boiled egg, chopped
• 3 hard boiled egg whites, chopped
• 1/4 avocado, mashed
• 1 stalk of celery
• 1/4 cup chopped red onion
• 1/2 cup plain, nonfat Greek yogurt
• salt and pepper to taste

Directions:

Combine all ingredients in a large bowl.  Thoroughly mix until combined.  Enjoy over a bed of spinach and romaine, on a sandwich, dip into the salad with crackers, pita chips or fresh veggies, OR simply enjoy plain!

Enjoy!