Avocado Egg Salad
Slightly revised from Kalyns Kitchen
Makes 2 servings
1 ½ Greens
1 ½ fats – no additional fat is needed
6 boiled eggs – use 2 whole eggs and 4 egg whites
1 cup 1% cottage cheese, rinsed with cold water and drained
1 cup sliced celery (inner small pieces of celery preferred)
1/2 cup sliced green onions, white and green parts (more or less to taste)
4 ½ ounces (about 1/2 of a med sized) avocado, peeled and diced
1 tsp fresh-squeezed lemon juice, for tossing with avocado
¼ tsp salt for salting avocado
1/4 tsp fresh-ground black pepper
1/2 cup plain low fat greek yogurt
2 tsp Dijon mustard (or use any mustard you prefer)
2 tsp fresh-squeezed lemon juice
1/4 tsp. dried dill weed
1/4 tsp. celery seed
Use your preferred method to cook six hard-boiled eggs. Rinse eggs with cold water and let them cool.
While eggs cook and cool, put 1 cup cottage cheese into a fine-mesh strainer and rinse with very cold water. Let the cottage cheese drain well. Whisk together the mayo, Dijon, lemon juice, dried dill weed, and celery seed to make the dressing. Slice the green onions and celery.
When eggs are cooled, peel and cut each egg in quarters lengthwise and then slice into pieces. Peel the avocado and dice into pieces. Put diced avocado into a bowl that’s large enough to hold the salad and toss with 1 T lemon juice and generous amount of salt. Add the chopped egg, drained cottage cheese, sliced celery, and sliced green onion.
Stir salad ingredients together gently to combine. Then add dressing and stir (again gently) until all the ingredients are coated with dressing. Start with some of the dressing and add more until the salad is as wet as you prefer. Season salad to taste with salt and fresh-ground black pepper.
The salad can be chilled or served right away.