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Avocado Egg Salad


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.

Keep refrigerated.

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