Egg Salad and Avocado Wraps
2 large eggs
2 tablespoons low fat Greek yogurt
1 tablespoon chopped fresh dill
Finely grated zest of 1 lemon
2 teaspoons lemon juice
½ teaspoon fine sea salt
¼ teaspoon black pepper
1 ripe avocado, pitted and mashed
4 red radishes, thinly sliced
½ cup sprouts, such as broccoli or radish
- Bring 1” water to a boil in a large saucepan with a steamer basket inside. Use tongs to lower eggs into steamer basket, cover, and steam for 10 minutes. Fill a bowl with ice water and transfer eggs to ice water to cool. Crack eggs all over, peel, and roughly chop.
- Transfer chopped eggs to a bowl and add yogurt, dill, lemon zest and juice, salt, and pepper.
- Lay wraps on a work surface. Spread avocado down the center of each wrap. Top with radishes, egg salad, and sprouts. Roll up and serve.