Rating: 4 stars
2 Ratings
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  • 4 star values: 2
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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.

Source: EatingWell Magazine, March/April 2012


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 3/4 cup
235 calories; protein 13.5g; carbohydrates 8.8g; dietary fiber 3.4g; sugars 2.2g; fat 16.7g; saturated fat 4.5g; cholesterol 195.4mg; vitamin a iu 429.7IU; vitamin c 5.1mg; folate 70.7mcg; calcium 106.1mg; iron 1.3mg; magnesium 28.9mg; potassium 424.2mg; sodium 401.6mg; thiamin 0.1mg.

1 1/2 medium-fat meat, 2 fat