Greek Yogurt Egg Salad with Avocado
Recipe type: Lunch
  • 2 eggs
  • 2 tbsp plain nonfat Greek Yogurt
  • 1 tbsp dijon mustard
  • 1 tbsp pickle juice
  • 2 slices sprouted grain bread
  • 2 tomato slices
  • 2 avocado slices
  • Lettuce of choice
  • Sea salt and pepper, to taste
  1. Place eggs in a large saucepan with water.
  2. Boil for 15-20 minutes, then rinse with cold water and peel.
  3. In a large bowl, stir Greek yogurt, mustard and pickle juice together until combined.
  4. Dice eggs and add to bowl.
  5. Season with salt and pepper and stir again until eggs are coated.
  6. Serve on two slices of bread with sliced tomato, avocado and lettuce.
Nutrition Information
Serving size: 1 sandwich Calories: 415 Fat: 16g Carbohydrates: 39g Sugar: 5g Sodium: 563mg Fiber: 10g Protein: 25g
Recipe by The Skinny Chick's Cookbook at