Egg-Avo-Naise Salad
- Prep: 10 minutes
- Cook: 10 minutes
- Serves: 2
Swap the Greek yoghurt for mayonnaise if you prefer.
INGREDIENTS
- 4 eggs
- 1 ripe avocado
- 1 tablespoon low fat Greek yoghurt
- Sprinkle LoSalt
- Freshly ground black pepper
METHOD
- Boil the eggs for 10 minutes to hard boil.
- Plunge into ice water to cool and then peel the eggs.
- Add the peeled, hardboiled eggs to a large bowl.
- Next add the avocado, Greek yoghurt, LoSalt and black pepper.
- Mix together with a potato masher.
- Serve in a sandwich or on top of a delicious salad.
