Egg Salad 2 Servings:   Boil and peel 8 eggs and refrigerate ahead of time.  Chop up 4 whole eggs and 4 egg whites and toss in a mixing bowl.  Add sea salt, pepper, handful of finely chopped onion and celery.  Add 1 TBSP. Dijon mustard and 1 TBSP low fat Mayo.  Spoon ½ the mixture into lettuce leaves.  I like butter lettuce, romaine and lacinato kale leaves for this.

 

TIP:  You can replace the yolks with ½ cup smooshed avocado for an even healthier version.  ½ cup if making the recipe which is two servings, otherwise ¼ cup avocado for every 4 egg whites hardboiled. You can let go of the mayo also as the avocado adds a creamy smooth texture perfect for egg salad.