Avocado Egg Salad Roll-Ups

Ingredients:

• 4 large eggs
• 1 ripe avocado
• 2 tablespoons Greek yogurt (plain)
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh chives or green onions
• Salt and pepper to taste
• Optional: a pinch of paprika or cayenne pepper for extra flavor

Instructions:

1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let the eggs sit for 12 minutes. Afterward, transfer them to an ice bath to cool.
2. Prepare the Avocado: While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth.
3. Peel and Chop the Eggs: Peel the cooled eggs and chop them into small pieces.
4. Mix Ingredients: Add the chopped eggs to the mashed avocado. Stir in the Greek yogurt, lemon juice, and chives or green onions. Season with salt and pepper to taste. Mix until well combined.
5. Optional: For extra flavor, you can add a pinch of paprika or cayenne pepper.
6. Serve: Enjoy the avocado egg salad on its own, in a sandwich, or with crackers.

Nutritional Information (per serving, assuming 4 servings):

• Calories: ~200 kcal
• Protein: ~10 g
• Fat: ~15 g
  • Saturated Fat: ~3 g
• Carbohydrates: ~10 g
  • Fiber: ~5 g
  • Sugars: ~2 g
• Cholesterol: ~180 mg
• Sodium: ~200 mg