Name: Classic egg salad with avocado
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 large eggs; 4 large egg whites; 1 avocado, diced; 1/4 cup nonfat Greek yogurt; 2 tsp Dijon mustard; 1 stalk celery, finely diced; 1 tsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 3 oz mixed greens; 2 1/3 cups water; 4 olive oil cooking sprays

Nutrition

Per serving

638 calories

Protein: 43g; 27% of calories
Carbs: 26g; 16% of calories
Fat: 41g; 57% of calories

Instructions

Prep 15 min · Cook 10 min

Place the whole eggs in a small pot and cover with the water. Bring to a boil over high heat, then cover, remove from the heat, and let sit for 10 minutes.
While the whole eggs sit, coat a small nonstick skillet with cooking spray and set over medium-low heat. Pour in the egg whites and a pinch of the salt. Cook for 2 to 3 minutes, stirring gently, until fully set and opaque. Remove from the heat to cool. Done when set and opaque, 160°F.
Drain the boiled eggs and run under cold water until cool enough to handle. Peel the eggs and finely chop them along with the cooked egg whites. Place everything in a medium bowl.
To the bowl with the eggs, add the Greek yogurt, Dijon mustard, lemon juice, remaining salt, pepper, and celery. Fold in the avocado, mashing it slightly until the mixture is creamy but still chunky.
Arrange the mixed greens on a plate and top with a large scoop of the egg salad.

Nutrition

Ingredients

Instructions

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