I kept seeing this floating around and I absolutely love egg salad so I had to try it out. I looked at several different recipes and this is what I came up with. The kids loved it and so did the hubs. I added fresh cooked bacon to theirs. I served it over a toasted Ezikel English Muffin. It is Gluten Free and I feel better about the fat in it and the calories since they are healthy fats.
What you need:
4 large hard-boiled eggs, chopped
3 hard boiled egg whites, chopped (discard the rest)
1 medium Hass avocado
2 tbsp fat free plain yogurt
1/2 tablespoon finely chopped chives
2 teaspoons red wine vinegar
1/2 tsp himalayan salt
pinch freshly ground pepper
(You can swap 1 tbsp of Yogurt with 1 Tbsp of Light olive oil Mayo if you want but it will not be as clean)
WHAT TO DO:
Add the Whole hard boiled egg with the avocado, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed.