https://www.copymethat.com/r/8NBfKNQvT/avocado-egg-salad-m/
16485151
xkw3Agn
8NBfKNQvT
2024-03-29 12:46:53
Avocado Egg Salad - M
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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
- Part 1: Cook the egg whites
- Generously spray or grease a glass pyrex bowl that will fit in your pressure cooker. Pour egg whites into the bowl.
- Place 1.5 cup water into Pressure Cooker cooking pot and place Trivet into Pot. Place pyrex dish on top of trivet.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait 5 minutes and then release pressure.
- 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.
- Cut avocado in half and remove seed. Use a tablespoon to remove avocado from the skin. Mash the avocado with a fork.
- 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.