We typically don’t eat a lot of sandwiches because of the salt and preservatives in lunch meat. Often times if you find some kind of salad to use for sandwiches it has Mayo in it. We finally perfected a chicken salad that uses Greek yogurt instead of Mayo. So I decided to give an avocado and egg salad recipe a try while making a few modifications.
8 boiled eggs, shelled and diced
2 avocados, peeled, pitted and cubed
1/2 cup red onion, diced
1/2 cup Greek Yogurt
2 Tablespoons mustard
3 Tablespoons dill relish
squirt of lime juice
1/4 teaspoon paprika
dash of pepper
Add all ingredients into a bowl and fold until mixed well.
I did like this recipe! Something different and full of protein and good fat.
*I think putting it on crackers might be a little better. The egg and avocado make it a soft texture. So having some crunch might be better than soft bread.
What’s your favorite ingredient to put in egg salad?
Until Next Time- Truly Love,