Greek yogurt has a consistency that is somewhere between sour cream and mayo which let’s it function in interesting ways, as it does here. This egg salad might look a little green, but it’s all good!
30 minutes, Serves 2, Vegetarian, gluten-free
- 4 eggs
- 4 tbs Greek yogurt
- 1 avocado
- Put eggs in water, bring to boil, then boil 20 minutes. Run under cold water and peel.
- Dice eggs and avocado
- Mix ingredients together.
- Serve on wrap, crackers, or salad.
Feel free to season with salt and your favorite peppers (black, red, cayenne)!