Egg Salad Stuffed Avocados
 
Prep time
Total time
 
Lightened up egg salad (with no mayo) is served in avocado halves for a quick, healthy meal.
Category: Main Dish, Lunch
Yield: 6 servings
Ingredients
  • ⅔ cup nonfat Greek yogurt
  • 1 Tbsp Dijon mustard
  • 6 hard-boiled eggs, chopped
  • 2 ribs celery, finely diced
  • ¼ cup red onion, finely diced
  • 1 Tbsp pickle relish (dill or sweet is fine)
  • ¾ tsp dried dill
  • Salt & pepper to taste
  • Sriracha or hot sauce (optional)
  • 3 ripe avocados
Instructions
  1. Stir yogurt and mustard together in a medium bowl. Add eggs, celery, onion, relish, dill, salt and pepper and stir gently until thoroughly combined. Cover and refrigerate until ready to use.
  2. Cut avocados in half and remove pits. Scoop egg salad into hollow middle and drizzle with hot sauce, if desired. Serve immediately.
Nutrition Information
Serving size: ½ avocado Calories: 225 Fat: 17 grams Carbohydrates: 8 grams Sugar: 1 gram Sodium: 184 grams Protein: 10 grams
Recipe by Baked In at https://www.baked-in.com/2014/03/06/egg-salad-stuffed-avocados/