Avocado Egg Salad

• 2 whole Large Eggs
• 2 Tablespoons Plain Greek Yogurt
• 2 teaspoons Light Canola Oil Mayonnaise
• 1/4 whole Avocado, Peeled And Diced
• 1/4 teaspoons White Wine Vinegar
• 1/4 teaspoons Coarse Ground Mustard
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste

1. Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered and off the heat, for 15 minutes.
2. Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
3. In a small bowl, stir together the yogurt, mayonnaise, avocado, vinegar, and mustard. Season to taste with salt and pepper.
4. When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog-Shelby loves egg yolks and they are great for dog's coats). Gently mash the eggs, and then fold them into the avocado mixture.
5. Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers.

eggs, greek yogurt, canola oil mayonnaise, avocado, white wine vinegar, ground mustard, kosher salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/salads/avocado-egg-salad/ (may not work)