Avocado Egg Salad

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 teaspoon fresh ground pepper
dill and crumbled bacon, for garnish (optional)

  1. In a salad bowl, combine eggs, avocado, green onions, and bacon; set aside.
  2. In a mixing bowl, whisk together yogurt, sour cream, lime juice, dill, salt and pepper; whisk until well combined.
  3. Add yogurt mixture to the egg salad; stir until combined.
  4. Garnish with dill and crumbled bacon.
  5. Serve.
  6. You can also spread the salad on 4 slices of bread; add tomatoes and lettuce to make a delicious egg salad sandwich.
  7. Keep refrigerated.

This egg salad can be served as an appetizer, a side dish or as a filling for sandwiches.

Original Recipes: Avocado Egg Salad @ diethood.com

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