Egg Salad With Avocado And Peas

Ingredients:
6 hardboiled egg whites
1 celery stalk, chopped
1 avocado, diced
2/3 c frozen peas, thawed
2 Tbsp light mayo
2 Tbsp honey Dijon mustard
2 Tbsp finely chopped fresh parsley
Juice of ½ lemon
¼ tsp sea salt
¼ tsp ground pepper

Directions:
1. In a medium sized bowl, combine mayonnaise, honey Dijon mustard, parsley, lemon juice, salt, and pepper. Mix well. Add the celery, avocado, and peas. Allow mixture to set while eggs are boiling.
2. When eggs are hard-boiled (after about 13 minutes), shell eggs, slice in half, and discard yolks.
3. Dice egg whites and add to bowl with other ingredients.
4. Toss well, serve chilled.

Yield: 4, 2/3 c servings

Nutrition information per serving: 140 calories, 8 g protein, 10 g carbohydrate, 8 g total fat with 1.2 g saturated fat, 12.5 mg cholesterol, 3.5 g dietary fiber, 340 mg sodium

Exchanges per serving: 1 protein, 1 fat, 1 vegetable

Source: Recipe by Marianne Wetherill, RD/LD  St. John Medical Center