Avocado Egg Salad Wrapped in Romaine

30 minutes, Serves 2, Vegetarian, gluten-free


  • 4 eggs
  • 4 tbs Greek yogurt
  • 1 avocado
  • 4 big romaine lettuce leaves


  1. Put eggs in water; bring to boil, then boil 20 minutes. Run under cold water and peel.
  2. Dice eggs and avocado
  3. Mix eggs, Greek yogurt, and avocados together.
  4. Serve the egg salad wrapped in romaine leaves.

Feel free to season with salt and your favorite peppers (black, red, cayenne)!