Avocado and Bacon Egg Salad

• Gluten free

• Meat

  • 3 slices Bacon, cooked and chopped

• Produce

  • 2 Avocados from mexico
  • 1 stalk Celery
  • 1 tbsp Chives
  • 1 bunch Cilantro
  • 1 Jalapeno

• Refrigerated

  • 3 Eggs, hard

• Baking & Spices

  • 1 Pepper, Freshly cracked
  • 1 Salt

• Dairy

  • 1/4 cup Sour cream
  • 3/4 cup Yogurt, Plain

Found on mylatinatable.com

Description

Ingredients

• 2 Avocados From Mexico, cut into cubes
• 3 hard-boiled eggs, cut into cubes
• 3 slices of bacon, cooked and chopped
• 1 stalk of celery, diced
• 1 jalapeño, diced
• 1 bunch of cilantro, finely chopped
• 3/4 cup of plain yogurt
• 1/4 cup of sour cream
• 1-2 tablespoons of chives
• Freshly cracked pepper
• Salt

Directions

• Combine the Avocados from Mexico, eggs, bacon, jalapeño, celery, and cilantro in a bowl.
• Combine the yogurt, sour cream, chives, salt and pepper in a separate bowl.
• Add the yogurt combination to the egg mix and stir well.
• Serve over toast, lettuce, in a wrap, or by itse
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