This egg salad couldn’t be easier! I omit a few of the yolks since we’ve got extra fat coming from the avocado– but you don’t miss out on any flavor! Those creaminess levels are prime!
1/2 avocado mashed
1/4 cup black beans drained & rinsed
black pepper to taste
4 boiled egg whites reserve yolks for another use
2 boiled eggs
1/4 cup celery chopped
2 tsp dijon mustard
3 Tbsp greek yogurt
1-2 tsp lemon juice
salt to taste
Chop boiled egg and whites.
In a bowl, combine chopped eggs, celery, and black beans.
In a separate bowl, combine yogurt, avocado, Dijon, lemon juice and salt & pep. Season to taste.
Toss eggs mixture in liquid
Serve plain, on bread for a sandwich, or even in a bell pepper!
Serving: 1 Serving
yields 2 large servings servings