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
Prep Time 15 minutesmins
Total Time 15 minutesmins
Ingredients
4large hard boiled eggs, diced
1avocado, diced
2green onions, sliced into thin rounds
4slicesof low-sodium bacon, cooked to a desired crisp and crumbled
1/4-cupnonfat plain yogurt
1tablespoonlow fat sour cream
1whole lime, juiced
1tablespoonsnipped fresh dill
1/4teaspoonsalt
1/8teaspoonfresh 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.
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.