South of the Border Egg Salad

Time to add avocado, cilantro and some sweet mini peppers to traditional egg salad for a Fiesta of Flavor!

Ingredients:

• 9 Hard Boiled Eggs, Shell Removed
• 3 Mini Sweet Peppers, Chopped
• 2 Stalks Celery, Chopped
• 2 tablespoons 0% Plain Greek Yogurt
• 2 tablespoons Avocado, Mashed
• 1 tablespoon Cilantro, Chopped
• Sea Salt and Fresh Ground Pepper to Taste

Directions:

1. In a medium mixing bowl add 2 of the hard boiled eggs and mash with a fork. Separate the yolks from the other 7 hard boiled eggs and discard them. Add the 7 hardboiled egg whites to the bowl and mash with a fork
2. Add all of the other ingredients, mixing well
3. Chill to blend the flavors and serve either by itself, on a lettuce leaf, with sliced tomato, or with sweet pepper “scoops”

Nutrition:

Makes 3 one cup servings with approximately

• 106 calories and
• 16 grams protein each