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
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.
Cut avocados in half and remove pits. Scoop egg salad into hollow middle and drizzle with hot sauce, if desired. Serve immediately.