Ingredients

• 6 hard boiled eggs, chilled and peeled
• 1-2 avocados cut into 1/2-inch pieces
• 5 radishes, finely chopped
• 1 green onion, finely chopped
• 1-2 tablespoons low-fat mayonnaise
• 1 tablespoon parsley, finely chopped
• 2 tablespoons lemon juice
• Zest of half a lemon
• 1/4 teaspoon salt, to taste
• 1/8 teaspoon ground black pepper, to taste

Directions

1. Hard boil 6 eggs. Once cooled, peel them and separate the yolks from the whites. Dice the whites into small pieces.
2. In a large bowl, combine the egg yolks, avocado and non-fat mayonnaise. Note: If you use 2 avocados, I suggest using only 1 tablespoon of mayo, and if you use 1 avocado, go with 2 tablespoons of mayo) and mash everything together with a fork or potato masher until combined and smooth (I like to leave mine slightly chunky).
3. Mix in the lemon juice, zest, parsley, radishes, green onion and salt and pepper to the mixture. Taste and adjust the seasoning.
4. Gently fold in the diced egg whites and combine.
5. Chill until ready to use. Serve on sandwich bread or on lettuce leaves with your favorite veggies, if you’d like.

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