Egg Salad with Avocado on Lettuce

Prep time: 15 minutes
Servings: 2

Ingredients
4 large eggs
1 ripe avocado
2 tablespoons plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper to taste
6 large romaine lettuce leaves
Fresh herbs (such as dill or chives) for garnish

Nutrition per serving
Calories: 220
Protein: 13g
Fat: 18g
Carbohydrates: 5g
Fiber: 4g
Sugars: 1g

Micronutrients
Vitamin A: 30% DV
Vitamin C: 20% DV
Calcium: 6% DV
Iron: 10% DV

Instructions
Begin by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 12 minutes. After the time is up, transfer the eggs to an ice bath to cool for a few minutes.

While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado with a fork, then stir in the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until well combined.

Once the eggs are cool, peel and roughly chop them. Add the chopped eggs to the avocado mixture and gently fold together until evenly combined.

To serve, take the large romaine lettuce leaves and spoon the egg salad mixture onto each leaf. Garnish with fresh herbs if desired.

Enjoy this nutritious and delicious breakfast option that is low in carbs and sugar!