Ingredients:
5 large eggs
8 ounces whole-wheat macaroni (about 2 cups)
1 ripe avocado
⅓ cup canola mayonnaise
3 tablespoons low-fat plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
½ cup chopped celery
½ cup chopped pimientos
¼ cup chopped dill
1 cup sliced scallions
Directions:
Heat a large pot of water to a boil over high heat. Fill a large bowl with ice water.
Gently lower eggs into the boiling water; cook for 4 minutes. Add pasta to the pot; continue cooking for 7 minutes. Transfer the eggs and pasta to the ice water; let stand for 10 minutes. Drain well. Peel the eggs and grate with a microplane or finely mash with a potato masher.
Mash avocado in a large bowl. Stir in mayonnaise, yogurt, lemon juice, mustard, salt and pepper. Stir in celery, pimientos, dill, scallions and the reserved egg. Add the pasta and stir to coat.
From: allrecipes.com
