Egg salad made with Greek yogurt instead of mayo to cut calories without cutting flavor!
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Mash eggs in a bowl.
Stir avocado, onion, and parsley into the eggs.
Mix relish, yogurt, and mustard into egg mixture. Season with salt and black pepper.
Per Serving: 156 calories; protein 8.5g; carbohydrates 6.6g; fat 11.3g; cholesterol 219.2mg; sodium 172.9mg.