EGG****Yogurt and Avocado Egg Salad Spread

By Unblond1

12/04/15-This was very good, I had it on a piece of marble rye toast for breakfast. It could use a green onion or some chives and fresh herbs (dill or cilantro), if you have them. It originally said two servings but that's way too much, so I've changed it to three. I used the leftovers in Hacienda-Style artichokes.

Ingredients

• 2 hard boiled eggs, diced very small
• 2 tbsp greek yogurt (more if you want it creamier)
• 1/2 avocado, diced very small
• 1/4 tsp salt (more if needed)
• 1/4 tsp black pepper
• 1/4 tsp Cajun seasoning or Aleppo pepper
• 1 tsp. Sriracha Mayo

Preparation

Step 1

Combine all ingredients in bowl and fold until well combined. Serve on lettuce, toast or crackers, with a drizzle of best olive oil, and/or a squeeze of lime or lemon juice, if desired.

You can lay some arugula, spinach or fresh basil on the bread after toasting and before adding the egg salad, if desired.

Nutrition Facts
3 Servings

Calories 100.4
Total Fat 7.2 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.8 g
Cholesterol 127.2 mg
Sodium 40.6 mg
Potassium 146.2 mg
Total Carbohydrate 3.9 g
Dietary Fiber 2.0 g
Sugars 0.6 g
Protein 5.0 g