Heart-Healthy No Yolk Egg Salad

Ingredients

• 5 whole Eggs
• 3 whole Mini Dill Pickles (cucumber Or Celery Can Be Substituted)
• 1 whole Medium Size Roasted Red Pepper
• ½ whole Large Avocado
• ½ sprigs Green Onion
• ¼ cups Plain, Non-fat Greek Yogurt
• ¼ cups Kraft Mayo With Olive Oil
• 1 teaspoon Fresh Lemon Juice
• 1 pinch Garlic Powder, Or To Taste
• 1 pinch Salt, Or To Taste
• 1 pinch Pepper Or To Taste

Preparation Instructions

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.