A surprisingly tangy and creamy alternative that is packed with the power of avocados. The lemon juice keeps the avocados from oxidizing, so this yummy blend lasts in the fridge for several days and many happy lunches. Below is my modified version of a recipe from "Two Peas and their Pod."
2 hard boiled eggs, chopped
2 hard boiled egg whites, chopped
2 small avocados, pitted and peeled
1 Tbsp plain Greek yogurt
1.5 Tbsp fresh lemon juice (add more if you want to ensure oxidation prevention, or if you LOVE lemons like I do)
2 Tbsp chopped green onion
1/2 tsp Dijon mustard
salt and pepper to taste
Combine all ingredients and mash with potato masher or fork. Season with salt and pepper to taste. I like to eat mine with spinach in a whole wheat pita or open face on Ezekiel bread!
2 hard boiled eggs, chopped
2 hard boiled egg whites, chopped
2 small avocados, pitted and peeled
1 Tbsp plain Greek yogurt
1.5 Tbsp fresh lemon juice (add more if you want to ensure oxidation prevention, or if you LOVE lemons like I do)
2 Tbsp chopped green onion
1/2 tsp Dijon mustard
salt and pepper to taste
Combine all ingredients and mash with potato masher or fork. Season with salt and pepper to taste. I like to eat mine with spinach in a whole wheat pita or open face on Ezekiel bread!
