Protein Packed Egg Salad Recipe

• 2 Egg whites
• 1 Whole egg (or 2 additional egg whites)
• 2 tbs Plain low fat Greek yogurt
• 1 tbs avocado, mashed
• 1/2 tsp Mustard
• Pinch Salt and Pepper (or to taste)
• 1 slice bacon
• 1/2 stalk Celery, chopped
• green onions/chives chopped fine
• pinch of paprika

1. Place eggs in a medium saucepan and cover them with cold water.
2. Bring the water to a full boil
3. bring heat down to medium so water is simmering but not boiling
4. Let eggs cook over medium heat for 15 minutes, then remove from heat. Immediately place pot in the sink and run cold water in the pot, letting the cold water run over the
5. eggs for about 2-3 minutes. Remove the boiled eggs from the pot and peel.

1. Chop the eggs and egg whites coarsely and put them into a bowl.
2. Add the bacon, celery, and green onion.
3. In small bowl, mix the mayo, mustard, Greek yogurt, mashed avocado, and salt and pepper.
4. Gently stir the mayo dressing into the bowl with the eggs and vegetables.
5. Add paprika if desired.
6. Enjoy chilled by itself, or on a wrap, whole grain toasted bread or on a sandwich thin!

apiewithhoboliftingaroma said:

This sounds pretty good.

But out of curiosity, why would you use 2 or 4 egg whites instead of 3 or 4 whole eggs? The yolks are the best part!

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