Replace the mayonnaise with avocado and creamy nonfat Greek yogurt and you have an egg salad that is heart healthy and safe for people following a low-fiber diet. Top on a slide of bread or serve with salad greens.
- Place eggs in a saucepan and fill with water so eggs are covered. Bring to a boil, then remove from heat and let eggs rest in water for 8 to 10 minutes. Remove eggs from pan and run under cold water. Cool and peel, discarding shells.
- Mash avocado and eggs together until a textured and chunky in consistency. Add yogurt, mustard, lemon juice, and herbs. Season with salt and pepper to taste. Drizzle with olive oil.
- Serve chilled or at room temperature. Transfer salad to a bowl if serving immediately or to an airtight container if saving for later. Store up to three days in the refrigerator.