30 minutes, Serves 2, Vegetarian, gluten-free
- 4 eggs
- 4 tbs Greek yogurt
- 1 avocado
- 4 big romaine lettuce leaves
- Put eggs in water; bring to boil, then boil 20 minutes. Run under cold water and peel.
- Dice eggs and avocado
- Mix eggs, Greek yogurt, and avocados together.
- Serve the egg salad wrapped in romaine leaves.
Feel free to season with salt and your favorite peppers (black, red, cayenne)!