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Cobb Egg Salad

3 tablespoons nonfat plain yogurt
3 tablespoons low-fat mayonnaise
8 hard-boiled eggs, peeled
1 ripe avocado, cubed
¼ cup crumbled blue cheese
Sea salt and ground pepper to taste

Serving Size: 1 cup
Nutrition Facts: 257 Calories | 15g Protein | 7g Carbohydrates | 0g added Sugars | 200mg Cholesterol

1. Combine yogurt, mayonnaise, pepper and salt in a medium bowl and mix.
2. Halve eggs and discard 4 of the yolks. Chop the remaining eggs and add them to the bowl and mash to desired consistency. Gently stir in avocado and bleu cheese.
3. Serve over toasted whole-grain bread, a bed of lettuce or eat plain.