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“Bad fat” in egg yolks is replaced with “good fat” from avocado. Your heart and scale will thank you!
Hard boil eggs by placing eggs in a medium size pot and cover with water. Bring water to a boil for 3 minutes. Turn off heat and put lid on pot. Let steam for 13-15 minutes. Drain water; keeping eggs in pot. Put lid back and hold it shut with your hands while shaking the pot around several times to crack the eggs. Remove lid and cover eggs with cold water. Let rest for a few minutes, then drain water. Peel the shells off eggs.
Slice hard boiled eggs in half and discard yolks (or reserve for another use). Chop egg whites into small pieces and put in a medium bowl. Chop pickles, red pepper and avocado and put in the bowl with the egg.
In a small bowl, mix together remaining ingredients, with garlic powder, salt and pepper quantities to suit your own taste. Dump mayo mixture into egg mixture and gently fold to incorporate.
Serve on lettuce leaves, with crackers or on bread. Refrigerate any leftovers. Best if eaten within a day, as avocado will darken and yogurt will separate.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!