Avocado Egg Salad
IC-Friendly Recipe adapted from: niceats.blogspot.com
4 hard-boiled eggs
1/3 cup cottage cheese
*1/4 cup plain greek yogurt (without problem ingredients)
*1/4 tsp garlic
*1/4 tsp salt
*1/8 tsp pepper (if tolerated)
1. Crack eggs in a medium bowl and mash with a fork until whites and yolks are in pieces and mixed together.
2. Remove avocado from skin, discard skin and pit. Mix the avocado into the eggs using a fork.
3. Add cottage cheese, Greek yogurt, and spices. Mix with the fork until all ingredients are combined.
Store in fridge for 1 day (know that on the second day it might appear slightly brown because of the avocados, but it is still fine to eat).
Notes: Know your body and your limits; adjust accordingly!