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

Steps

1. Preheat oven to 325 degrees.
2. 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.
3. In a salad bowl, combine diced eggs, avocado, green onions, and bacon; set aside.