Tuesday, January 29, 2013
I love egg salad. But when I first discovered the fat content I was in shock! I first got the idea for an Egg White and Avocado salad on Pinterest, and I created my own recipe that I was really happy with. It has all the creaminess of egg salad without being overly inundated with mayo.
Place all the egg whites on a cutting board and chop them up a bit, leaving large chunks. Throw the pieces in a bowl. Peel and chop the avocados and add them to the bowl. Mix 1 tablespoon fat free Greek Yogurt, and 1 tablespoon Light Mayo. Next time I make this I think I'll skip the mayo and just use the yogurt, I don't think you can tell the difference. Chop the green onions and add. Squeeze about 1 tablespoon of lemon juice (which is yummy and will keep the avos from turning brown) and add salt and pepper to taste. Chill for about an hour to let all the flavors mix!
Serving Suggestion: Crumble a piece of turkey bacon into the salad! So yummy!
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