Avocado Egg Salad without Mayonnaise
Description
There is no need to use mayonnaise to make a delicious egg salad. This salad is made with avocado instead along with crunchy bacon, green onions and yogurt.
Ingredients
4 large hard boiled eggs, diced
1 avocado, diced
2 green onions, sliced into thin rounds
4 slices low-sodium bacon, crisp and crumbled
1/ c. non-fat plain yogurt
1 T. low-fat sour cream
freshly squeezed juice of 1 lime
1 T. snipped fresh dill
1/4 t. salt
1/8 t. freshly ground pepper
dill and crumbled bacon, for garnish, optional
Directions
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Preheat oven to 325 degrees.
To "boil" eggs: place each egg in the cavity of a muffin tin and hard "boil" in the oven for 30 minutes at 325 degrees. Remove from oven; 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 yogurt, sour cream, lime juice, dill, salt and pepper together until well combined.
Add yogurt mixture to the egg salad; stir until combined. Garnish with dill and crumbled bacon.
Serve in a bowl as an appetizer, a side dish or spread the salad on 4 bread slices, adding tomatoes and lettuce to make a delicious egg salad sandwich.
Keep refrigerated.
4 servings.