Avacado egg salad wrap

Whether you serve this as a wrap, on whole-grain toast or in a lettuce cup, you will love this egg salad that uses half the yolks and lots of healthy fats from the avocado.

Avocado Egg Salad

Skinnytaste.com

Servings: 6 • Size: 1/2 cup • Old Points: 3 pt • Points+: 4 pt (w/ light Flatout 7 pts)

Calories: 154.7 • Fat: 11.7 g • Protein: 9.3 g • Carb: 4.6 g • Fiber: 3 g • Sugar: 0.5 g

Sodium: 132 mg (without salt)

Ingredients:

4 large hard-boiled eggs, chopped

4 hard boiled egg whites, chopped (discard the rest)

1 medium hass avocado, cut into 1/2-inch pieces

1 tbsp light mayonnaise

1 tbsp fat free plain yogurt

1/2 tablespoon finely chopped chives

2 teaspoons red wine vinegar

1/2 tsp Kosher salt

pinch freshly ground pepper

Directions:

Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed.

I haven't made this yet but would just use the yogurt and omit the mayo all together. I not big on mayo. I'd also use fresh spinach in the wrap.