Egg Salad with Avocado and Roasted Cauliflower
Utilizing avocado and greek yogurt, this egg salad is low in fat and high in protein. It even sneaks in a serving of vegetables! Try it in a whole grain wrap or on top of some fresh mixed greens.
Ingredients
- 16 Ounces Cauliflower Florets
- 1/3 Cup Avocado
- 3 Whole Hard-boiled Eggs
- 3 Hardboiled Egg Whites 9tbs
- 1/3 Cup Green Onion, Diced
- 1/3 Cup Red Onion, Diced
- 3 Tbsp Fage 2% Plain Greek Yogurt
- 1 Tsp Lemon Juice
- 1 Tsp Salt
- 3/4 Tsp Onion Powder
- 1/8 Tsp Black Pepper
- 1/8 Tsp Cayenne (Red Pepper)
- 1/2 Tsp Garlic Powder
Instructions
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Preheat oven to 450 Farenheit and prepare a baking sheet with either a light spray of olive oil or a piece of foil.
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While you wait for the oven to preheat, put about 6 cups of water and 6 eggs in a medium pot and bring to a boil on the stove. Once water is boiling let the eggs cook for 12 minutes on medium-high heat. Remove water from pot and let eggs cool.
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Once oven is fully heated, add cauliflower florets to the baking sheet and cook for 20-25 minutes or until golden and tender. Let cool.
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Peel the hardboiled eggs. Remove the hardened yoke from 3 of the eggs. This reduces the fat and cholesterol.
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Place all eggs, egg whites, roasted cauliflower, all seasonings, diced green onion, diced red onion, avocado, and greek yogurt in a medium bowl and begin mashing with a fork. Continue to mash the egg salad until ingredients are distributed but chunks of eggs and avocado still remain.
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Serve with bread or on top of a salad.
Notes
Nutrition Facts (Per Serving)
- Calories: 197
- Fat: 9g
- Carbs: 13g
- Sugar: 5g
- Protein: 16g
