Replace the mayonnaise with avocado and creamy nonfat Greek yogurt and you have an egg salad that is heart healthy and safe for people following a low-fiber diet. Top on a slide of bread or serve with salad greens.
Prep time
25 minutes
Total Time
25 minutes
Yield
Serves 6
Ingredients
10 eggs
1 avocado
½ cup nonfat plain Greek yogurt
½ teaspoon Dijon mustard
Juice of 1 lemon
1 tablespoon chopped chives
1 tablespoon chopped dill
Salt and pepper
1 tablespoon olive oil
Instructions
Place eggs in a saucepan and fill with water so eggs are covered. Bring to a boil, then remove from heat and let eggs rest in water for 8 to 10 minutes. Remove eggs from pan and run under cold water. Cool and peel, discarding shells.
Mash avocado and eggs together until a textured and chunky in consistency. Add yogurt, mustard, lemon juice, and herbs. Season with salt and pepper to taste. Drizzle with olive oil.
Serve chilled or at room temperature. Transfer salad to a bowl if serving immediately or to an airtight container if saving for later. Store up to three days in the refrigerator.
Nutritional Information
Calories
230 calories
Carbohydrates
5g
Fat
18g
Fiber
2g
Protein
13g
Saturated Fat
5g
Sodium
125mg
Sugar
2g
