Mayo-free, chunky and delicious egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt. This egg salad can be served as an appetizer, a side dish or as a filling for those delicious sandwiches.
I serve it as a big ole entree for me, and me only! Me likey mucho.
Alright Alright Alright! Hallo, Monday! Hallo, my dear friends! Remember when your dad used to answer the phone with, “YELLOW?” Remember that!?
I used to think, “Oh my gosh, stop it dad, you’re so ancient!”
The guy was like 38…
Uhm, yah… I’m like a year away from that number. Doesn’t seem so ancient anymore, now does it?
Mayo-free, chunky and delicious egg salad with avocados, crunchy bacon, green onions, dill, lime juice and yogurt.
Calories: 269 kcal
- 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)
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.
You can also spread the salad on 4 slices of bread; add tomatoes and lettuce to make a delicious egg salad sandwich.
This egg salad can be served as an appetizer, a side dish or as a filling for sandwiches.
WW SMART POINTS: 9
Find complete recipe here