Egg salad is one of my favorite things to make for lunch. My husband, on the other hand, hates hard boiled eggs, and obviously does not share my love of egg salad. But that's okay- more for me!
I noticed recently how much mayo is normally used in making egg salad, and wanted to lighten it up a bit. In searching for ideas, I came across this recipe. I was intrigued by the avocado, and I may be slightly addicted to sriracha sauce, so I knew I had give this a try. I'm so glad I did. It's creamy and delicious, and so much healthier than typical egg salad.
Ingredients
Ingredients
2 hard boiled eggs, diced
2 T plain greek yogurt (I used nonfat)
½ an avocado, diced
¼ red pepper, finely diced
½-1 t. sriracha sauce, as desired to taste
Salt & pepper, to taste
2 T plain greek yogurt (I used nonfat)
½ an avocado, diced
¼ red pepper, finely diced
½-1 t. sriracha sauce, as desired to taste
Salt & pepper, to taste
Bread, wrap or lettuce leaves, for serving
Directions
Place the avocado, yogurt and sriracha sauce in a small bowl. Mash together to combine. Add the hard boiled eggs, red peppers, salt and pepper. Stir to combine. Serve on bread, in a wrap or on lettuce as desired.
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