We all love egg salad, but the amount of mayo that goes into it can really mess up a diet! Well via pinterest, Elizabeth and I found a healthier version of the favorite egg salad dish.
Ingredients:
Eggs (Lowe's brand) $1.99
Large Hass Avocado $1.99
Chobani Greek Yogurt
(1 6oz container) $1.39
Arugula (1 cup) ~$0.70
Light Mayo (1 tbls) ~$0.19
Toufayan Bakeries
Pita Bread $2.49
Salt/Pepper to flavor
Total $8.75
*This recipe feeds 4, so you are looking at about $2.20 per person!
Start by boiling a large pot of water. Once the water is at a boil, gently add eggs, put a lid over it, and turn off the heat. Let eggs boil for 15 minutes.
While your eggs cooking, mix sliced avocado, 2/3 cup of greek yogurt, 1 tbls of mayo, pinch of salt/pepper into a large bowl.
Once 15 minutes is up, put eggs in a large bowl full of ice water to cool them off and end the cooking process.
Crack and peel eggs, give them a rough chop, and add them to the avocado mixture. With a flat spoon, fold eggs into the avocado mixture until it is all mixed together.
Cut pita bread into half and open up each side. Put a handful of arugula in the pita and then fill with the HEALTHY egg salad! Enjoy with a side of fruit or veggies of your choice!
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