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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!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
American
Keyword:
avocado egg salad, avocado egg salad recipe, avocado egg salad sandwich
Servings:
4
Author:
Katerina | Diethood
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