Nutrition per serving may change if servings are adjusted.
3 tablespoons nonfat plain yogurt
3 tablespoons low-fat mayonnaise
¼ teaspoon garlic powder
¼ teaspoon freshly ground pepper
⅛ teaspoon salt
8 hard-boiled eggs (see Tip)
1 ripe avocado, cubed
2 slices bacon, cooked and crumbled
¼ 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.
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.
235 calories;17 g fat(5 g sat); 3 g fiber; 9 g carbohydrates; 13 g protein; 71 mcg folate; 195 mg cholesterol; 2 g sugars; 0 g added sugars; 430 IU vitamin A; 5 mg vitamin C; 106 mg calcium; 1 mg iron; 402 mg sodium; 424 mg potassium