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Avocado Egg Salad - M

Servings: 6 @ 2 fp

Servings: 6 @ 2 fp
Ingredients
  • 1 small carton of EGG WHITES
  • 1 medium hass avocado, cut into ½-inch pieces
  • 1 tbsp light mayonnaise
  • 1 tbsp fat free plain yogurt
  • ½ tablespoon finely chopped chives (or parsley)
  • 2 teaspoons red wine vinegar (or apple cider vinegar)
  • ½ tsp Kosher salt
Steps
  1. Part 1:  Cook the egg whites
  2. Generously spray or grease a glass pyrex bowl that will fit in your pressure cooker.  Pour egg whites into the bowl.
  3. Place 1.5 cup water into Pressure Cooker cooking pot and place Trivet into Pot.  Place pyrex dish on top of trivet.
  4. Lock on Lid and close Pressure Valve.  Cook at High Pressure for 5 minutes.  When Beep sounds, wait 5 minutes and then release pressure.
  5. Carefully remove dish from cooker.  Turn Egg Loaf out onto Baking Rack and allow to cool.  Use a knife to chop the egg whites into small pieces.
  6. Cut avocado in half and remove seed.  Use a tablespoon to remove avocado from the skin.  Mash the avocado with a fork.
  7. Combine the egg whites with the avocado, light mayo, yogurt, chives, vinegar, and salt.
Notes
  • If mixture is not holding together very well, more yogurt could be added for 0 fp.
 

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