Avocado Egg Salad

• Gluten free

• Meat

  • 4 slices Bacon, low-sodium
  • 1 Dill and crumbled bacon

• Produce

  • 1 Avocado
  • 1 tbsp Dill, Fresh
  • 2 Green onions
  • 1 Lime, whole

• Refrigerated

  • 4 Eggs, large hard

• Baking & Spices

  • 1/8 tsp Pepper, fresh ground
  • 1/4 tsp Salt

• Dairy

  • 1 tbsp Sour cream, low fat
  • 1/4 cup Yogurt, nonfat plain

Found on diethood.com

Description

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)

Directions

• In a salad bowl, combine 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.

Nutrition