Show Image Print Now

Cobb Egg Salad

http://www.eatingwell.com/recipes/cobb_egg_salad.html

From EatingWell:  March/April 2012

The bacon, blue cheese and avocado in this egg salad make it decadent. Serve it open-face on a piece of toasted whole-grain bread.

4 servings, about 3/4 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 3 tablespoons nonfat plain yogurt
• 3 tablespoons low-fat mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 8 hard-boiled eggs (see Tip)
• 1 ripe avocado, cubed
• 2 slices bacon, cooked and crumbled
• 1/4 cup crumbled blue cheese

Preparation

1. Combine yogurt, mayonnaise, garlic powder, pepper and salt in a medium bowl.
2. Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in avocado, bacon and blue cheese.

Nutrition

Per serving : 257 Calories; 18 g Fat; 5 g Sat; 9 g Mono; 200 mg Cholesterol; 9 g Carbohydrates; 15 g Protein; 3 g Fiber; 515 mg Sodium; 447 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 medium-fat meat, 2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.