Eggs are so versatile – easily pared with all types of flavors to change a basic egg salad into a gourmet sandwich. My philosophy about food is simple, why settle for plain and boring, when outstanding is so readily available. This egg salad is healthy without lose of taste. I added a little pink himalayan salt for extra flavor and health benifits.
2 hard boiled eggs, chopped
1/2 avocado, mashed
1/4 cup greek zero fat yogurt, I use Fage
1 teaspoon curry
1 teaspoon dried mustard
dash of pink himalayan salt
Combine all the ingredients and chill for 2 hours to let the seasonings combine. Serve with lettuce, tomatoes and pita bread.