Avocado Egg Salad
This easy, mayo-free avocado egg salad has chunky hard-boiled eggs, avocado, and crispy bacon tossed with fresh dill and yogurt. Serve it as an appetizer, a side dish, or in a sandwich!
Servings: 4 servings
Ingredients
- 4 large hard boiled eggs diced
- 1 avocado diced
- 2 green onions sliced into thin rounds
- 4 slices bacon cooked to a desired crisp and crumbled
- ¼ cup plain yogurt I use nonfat
- 1 tablespoon sour cream
- 1 whole lime juiced
- 1 tablespoon snipped fresh dill
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground black pepper or to taste
- dill and crumbled bacon for garnish, optional
Instructions
- Hard-boil the eggs. To "boil" eggs, place each egg in the cavity of a muffin tin and hard-boil in the oven for 30 minutes at 325˚F. Remove from oven and transfer eggs to ice water; peel and dice. You can also use the stovetop method.
- Combine the ingredients. In a salad bowl, combine diced eggs, avocado, green onions, and bacon; set aside.
- Make the dressing. In a mixing bowl, whisk together yogurt, sour cream, lime juice, dill, salt, and pepper; whisk until well combined.
- Toss and serve. Add yogurt mixture to the egg salad; stir until combined. Garnish with dill and crumbled bacon. Enjoy right away or refrigerate until you're ready to serve.
Notes
- This egg salad can be served as an appetizer, a meal, or a side dish.
- Spread the salad on 4 slices of bread; add tomatoes and lettuce to make a delicious egg salad sandwich.
- Keep leftovers refrigerated.
Nutrition
Serving: 0.5cup | Calories: 269kcal | Carbohydrates: 9g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 202mg | Sodium: 372mg | Potassium: 430mg | Fiber: 4g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 1mg
