Avocado Egg Salad
This easy Avocado Egg Salad Recipe is healthy and delicious! A mayo-free, chunky egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt. Serve it as an appetizer, a side dish, or as a filling for sandwiches!
Servings : 4
Ingredients
- 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)
Instructions
- 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.
- Serve.
- You can also spread the salad on 4 slices of bread; add tomatoes and lettuce to make a delicious egg salad sandwich.
- Keep refrigerated.
Video
Notes
This egg salad can be served as an appetizer, a side dish or as a filling for sandwiches.
Nutrition
Calories: 269 kcal | Carbohydrates: 8 g | Protein: 11 g | Fat: 21 g | Saturated Fat: 5 g | Cholesterol: 202 mg | Sodium: 371 mg | Potassium: 422 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 395 IU | Vitamin C: 11.1 mg | Calcium: 76 mg | Iron: 1.2 mg | Net Carbs: 5 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.