1 ripe avocado
2 hard-boiled eggs, diced
1 cup canned light tuna (packed in water), drained
1/4 cup siggi’s 4% plain yogurt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
Salt to taste
1 tomato, diced
1 Tbsp parsley, chopped
Cut avocado in half, remove the seed and scoop out the avocado flesh leaving the shells. Set the shells aside.
In a medium bowl, mash avocado, eggs, tuna, siggi’s yogurt, and seasonings until well combined but still has texture. Stir in diced tomato.
Portion mixture into empty avocado shells and garnish with parsley.
This recipe comes to us from our friend, Rebekah Miller, RD2Be.