12 hard boiled eggs
1 medium avocado, diced small
3 tablespoon plain Greek yogurt (can use light mayo)
2 teaspoons freshly squeezed lemon juice (this helps keep the avocado green and not turning brown)
1/4 teaspoon garlic powder or to taste
1/8 teaspoon hot pepper flakes, or to taste
Salt to taste
Avocado slice, green onion and paprika to garnish, if desired
Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, yogurt, lemon juice, garlic powder, hot pepper flakes, and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. I filled up a zip-lock bag with the mixture and cut a hole on one corner and squeezed into the egg whites. Garnish accordingly. Makes 24.
2 halves Per Serving: Calories 100; Protein 4 g; Fat 3 g (the good kind); Carbs 1 g; Sugar 0 g; Sodium 75 mg (2 WW points+)
