AVOCADO EGG SALAD: 2 hard boiled eggs, chopped; 2 hard boiled egg whites, chopped; 2 small avocados, pitted & peeled; 1 Tbsp plain Greek yogurt (we use Chobani); 1 Tbsp lemon juice; 2 Tbsp chopped green onion; 1/4 tsp Dijon mustardl Salt & pepper, to taste. Serving suggestions—Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.