Avocado Egg Salad
Ready in 30 minutes
Serves : 4
4 large hard boiled eggs; diced
1 avocado, diced
2 green onions sliced into thin rounds
4 slices of low-sodium bacon; cooked to a desired crisp and crumbled
1/4- cup nonfat plain yogurt
1 tablespoon low fat sour cream
1 whole lime juiced
1 tablespoon snipped fresh dill
1/4 teaspoon salt
1/8 easpoon fresh ground pepper
dill and crumbled bacon; for garnish (optional)
To boil eggs, place each egg in the cavity of a muffin tin and hard boil in the oven for 30 minutes at 325F.
Remove from oven and transfer eggs to ice water; peel and dice.
In a salad bowl, combine diced eggs, avocado, green onions, and bacon; set aside.
In a mixing bowl, whisk together yogurt, sour cream, lime juice, dill, salt and pepper; whisk until well combined.
Add yogurt mixture to the egg salad; stir until combined.
Garnish with dill and crumbled bacon.
You can also spread the salad on 4 slices of bread; add tomatoes and lettuce to make a delicious egg salad sandwich.