Avocado Egg Salad

Pinterest strikes again! Avocado egg salad, why didn't I think of that? I'm glad that skinnytaste.com did. I'm not doing weight watchers anymore but this recipe included points for WW which is cool b/c it gives me an idea of how not-bad this is for me :)

I know this will not be kid-approved. Only because it's green. My kid is prejudice against green food, sadly my efforts to change this have not worked. But that won't stop me, I'll keep trying.
Jeff hates hard-boiled eggs, so this is definitely not Jeff-approved I don't even bother to get him to try them anymore. The last time I made egg-salad he tossed it in the trash the next day on 'accident'. Uh huh. Suuuuure.


Avocado Egg Salad
by Skinnytaste.com

Servings: 6 • Size: 1/2 cup • Old Points: 3 pt • Points+: 4 pt (w/ light Flatout 7 pts)
Calories: 154.7 • Fat: 11.7 g • Protein: 9.3 g • Carb: 4.6 g • Fiber: 3 g • Sugar: 0.5 g
Sodium: 132 mg (without salt)

Ingredients:

• 4 large hard-boiled eggs, chopped
• 4 hard boiled egg whites, chopped (discard the rest)
• 1 medium hass avocado, cut into 1/2-inch pieces
• 1 tbsp light mayonnaise
• 1 tbsp fat free plain yogurt
• 1/2 tablespoon finely chopped chives
• 2 teaspoons red wine vinegar
• 1/2 tsp Kosher salt
• pinch freshly ground pepper

Directions:

Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed.

My notes:

This was tasty! I added about a tsp of yellow mustard to this, mainly because I like mustard in my egg salad. Also, I had fat free greet yogurt so I used that instead of just the plain yogurt. I think next time I make this I might add some carrot or celery, I like a little crunch to my egg salad. This could be pretty easily converted to a 'guacamole' style egg salad. Throw some cilantro (leave out the chives), tomato, onion, maybe a little jalapeno and voila! I think that's worth exploring.

My lunch

Food P*rn Friday

Watermelon Juice from Sharmis Passions

  

Baked Parmesan Fries from Food Figure



Mac and Cheese Tacos from Blog Chef

Ham, Egg, & Cheese Brunch Nests from NestleUSA



Marble Cake with Choclate Buttercream from Or Whatever You Do



Well this post was supposed to go up last Friday, clearly I did not do the 'schedule' feature correctly.

Sriracha

Yum

I love Sriracha sauce and I desperately want this book.
 

Of course no one else in my house eats the stuff so this is a purely selfish desire. One of my favorite recipes to put this stuff on is our chicken fried rice. Jeff is generally the cook when it comes to making this dish.

Our Chicken Fried Rice

4 C cooked white rice
1T oil
2 chicken breasts marinated in soy sauce, diced in bite size pieces
1 C carrots, sliced
1 C onion diced
8 oz mushrooms, sliced
2/3 C frozen peas
1 clove garlic, minced
1 stick butter
3 eggs, beaten

In a large non-stick skillet (and I mean LARGE) or a wok, heat oil over medium-high heat. Add the chicken and allow to cook while stirring for a few minutes. Add carrots, onions, and mushrooms stirring frequently until veggies are tender.
In a small skillet scramble the 3 eggs, chop them up and set aside with the garlic.
Stir in the rice, butter, peas, and eggs. Stir until butter is melted and then serve - with plenty of sriracha of course!

My notes:
I personally do not think an entire stick of butter is necessary but since Jeff is cooking he makes the decision. We usually do not use the entire 4C of rice. We just add until it looks like enough. I think you could put just about any vegetable in this but we generally stick with the carrots, onions, peas, and mushrooms.