Greek Yogurt Egg Salad with Avocado

Scripture to Live By:
This is the day which the Lord hath made; we will rejoice and be glad in it.  Psalm 118:24
The Lord is my strength and my shield; my heart trusted in Him, and I am helped: therefore my heart greatly rejoiceth; and with my song I will praise him.  Psalms 28:7
Rejoice in the Lord always: and again I say, rejoice. Philippians 4:4

Rejoice means to be glad in or to delight in.

When circumstances come into our lives that are out of our control, we tend to focus on the circumstance.  If we can turn our focus from our circumstances to our God, who is our strength and our shield, and fully trust Him to help us what ever we may have to face, then we can rejoice in Him no matter what is happening around us.  We are never alone.  He is always there.  So we can find joy in Him, who makes all our days.  We may not understand the happenings, but we can be assured of this one thing: "God is our refuge and strength: a very present help in trouble." Psalms 46:1

Recipe Post:  Well, Easter is over and I ended up with two dozen colored eggs.  The children and adults enjoy demonstrating their art work on them, but after every one had returned to their homes, I discover they had left the eggs here.  So I am a person who can not waste food so I started looking for recipes to use the eggs on.  I found a recipe for Egg Salad with Avocado's and Greek yogurt here and adapted it to fit our taste.  I had never tried egg salad with avocados nor Greek yogurt so I thought, I would try it.  So, I made it and really liked it. Thought you might like to try it as well.

Here is what you will need:

8 hard boiled eggs (peeled)
1- 4 ounce container of Greek yogurt
1 avocado pitted and pulp removed
4 stalks of celery diced very fine
1 Tablespoon of prepared mustard
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic powder

I really like doing things the easy way so here is what I did.  

I cut my avocado in half and removed the pit and scooped the pulp and and put it in a mixing bowl.

Next, I peeled the boiled egg and tossed them in the mixing bowl with the avocado.

Next, I chopped the celery very thin and put it in the mixing bowl.

I added the following ingredients to the mixing bowl as well.

4 ounce of Greek yogurt

1 Tablespoon of prepared mustard

1/2 teaspoon of salt

1/2 teaspoon of pepper

1/2 teaspoon of garlic powder 

Mixed at low speed until the consistency desired. Put it in a serving bowl

Placed the bowl on a dish lined with fresh Spinach leaves and sliced tomatoes.

You can make  open face sandwiches 

Or as a closed sandwich with tomatoes and spinach 

Healthy and delicious.  

Not only  was a it a great way to use those extra boiled eggs up, but it is a delicious egg salad.

Blessings, 

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