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Skinny Sriracha Egg Salad made with plain yogurt, avocado, and Sriracha hot sauce. A deliciously healthy option for lunch, dinner, or snacktime!

As a mom, there is something I really love about the holidays that come and go without too much hoopla. Holidays like Easter!! I think it's because everyday life with kids feels busy enough....that when you add holiday hoopla into the mix, there's always the chance it will put you right over the edge!

This year felt especially hoopla-free, mostly because spring break was the week before Easter and we spent half of it at a water park. Which left us with very little time to go nuts with things like making cute Easter crafts and treats and gifts, or building a bunny trap (do people do that??), or even dyeing Easter eggs!

I'm okay with skipping all of that.....except, of course, the Easter eggs. Dyeing eggs is a MUST, if for no other reason than they're delicious to have around!! So on Saturday morning, the day before Easter, we dyed close to 3 dozen eggs....and we had a blast doing it! And now....we have 3 dozen hard boiled eggs sitting in our fridge. Time to make egg salad!!

Egg salad and I go way back. It has always been one of my favorites, even as a kid! In fact, I remember in second grade when I won the prize of my teacher making lunch for me, and I requested none other than an egg salad sandwich. That poor teacher!! It's just that it's so good, and it's not something anyone makes very often because you have to have hard boiled eggs to do it. So when I do finally get around to making it, I go a little crazy for it!

I decided to make this skinny version by substituting plain yogurt for the mayo, seasoning it with garlic salt and Sriracha, and adding diced avocado. I love the combination of the spicy Sriracha with the creamy avocado, and I especially love the fact that I can go a little crazy eating it....without any guilt! Bring on the egg salad!