Avocado Egg Salad

Avocados are my new obsession.  I've only recently discovered that I like them, and now I like to try to incorporate them into recipes.  I've blogged before about making Clean Egg Salad using only the egg whites and subbing fat free Greek Yogurt instead mayo.  Adding avocado kicks this recipe up a notch.  It's packed with vitamins and healthy fats, and it really amps up the taste....the color takes a little while to get used to, but it's kind of like Green Eggs and Ham...minus the ham.

Ingredients:

• 4 Hard Boiled Egg Whites
• 1/2  an Avocado, mashed
• 2 tbsp. Nonfat Plain Greek Yogurt
• 1 tsp. Spicy Mustard
• Spices to taste including Black Pepper, Cayenne Pepper, Garlic Powder, and NuSalt

Instructions:

Cut the avocado into chunks.  To preserve the other half of the avocado, lightly coat the cut side in lemon juice, place into a ziplock bag, and refrigerate...you can usually get another day or 2 out of it this way

Mash the avocado with a potato masher

Add the egg whites (a little yollk residue is okay, but avoid adding to much yolk)

Mash the eggs, add the yogurt, mustard, and spices, and stir until well combined

The nutrition stats for this dish are pretty fantastic.  250 calories, 15 grams of fat (all from the avocado), 21 grams of protein, and 7 grams of fiber, plus lots of vitamins!

I usually eat this on top of a bed of baby spinach leaves.  It's literally the perfect lunch.