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.
Preheat oven to 450 Farenheit and prepare a baking sheet with either a light spray of olive oil or a piece of foil.
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.
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.
Peel the hardboiled eggs. Remove the hardened yoke from 3 of the eggs. This reduces the fat and cholesterol.
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.
Serve with bread or on top of a salad.