Avocado Egg Salad

Name: Avocado Egg Salad
Ingredients: 2 whole Large Eggs; 2 Tablespoons Plain Greek Yogurt; 2 teaspoons Light Canola Oil Mayonnaise; 1/4 whole Avocado, Peeled And Diced; 1/4 teaspoons White Wine Vinegar; 1/4 teaspoons Coarse Ground Mustard; Kosher Salt To Taste; Freshly Ground Black Pepper, To Taste

8 ingredients

5 steps

Ingredients

2 whole Large Eggs
2 Tablespoons Plain Greek Yogurt
2 teaspoons Light Canola Oil Mayonnaise
1/4 whole Avocado, Peeled And Diced
1/4 teaspoons White Wine Vinegar
1/4 teaspoons Coarse Ground Mustard
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste

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 and off 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, and 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). Gently mash the eggs, and then fold them into the avocado mixture.
5

Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers.