Avocado Egg Salad

Tasty egg salad, lightened by usiong Greek yogurt instead of mayonnaise.

• Ready In: 10 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 6  large eggs, hard-boiled, cooled and diced
• 1⁄4 cup  plain  fat free Greek yogurt
• 3  tablespoons pesto sauce
• 1  medium avocado, halved, seeded, peeled and diced
•  salt & freshly ground black pepper, to taste

Directions

1. In a large bowl, roughly mash eggs with Greek yogurt, pesto, avocado, salt and pepper, to taste.
2. Serve as sandwiches on ciabatta rolls with spinach, tomatoes and egg salad mixture, if desired. Or use as you would any other egg salad.