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
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
Combine yogurt, mayonnaise, garlic powder, pepper and salt in a medium bowl.
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.
Per serving :
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.