Ingredients
- 2 small avocados, pitted, peeled, and diced
- 5-6 Nellie's Free Range Eggs, hard-boiled, peeled, and diced
- 8 strips thick cut bacon, cooked and crumbled
- 2 tablespoons plain Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup fresh cilantro, chopped
- Red onion for garnish (optional)
- Salt and freshly ground black pepper to taste
Prep Time: 20 minutes
Yield: 10 1/2-cup servings
Ingredients
- 2 small avocados, pitted, peeled, and diced
- 5-6 Nellie's Free Range Eggs, hard-boiled, peeled, and diced
- 8 strips thick cut bacon, cooked and crumbled
- 2 tablespoons plain Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup fresh cilantro, chopped
- Red onion for garnish (optional)
- Salt and freshly ground black pepper to taste
This avocado egg salad makes a perfect side dish or lunch!
Just another reason to love the recipe? It can turn into a delicious and satisfying low-carb, keto-friendly, and paleo-friendly lettuce wrap in seconds. Thanks to the healthy fats jam-packed into the eggs and avocado, this dish is sure to keep you full and energized (with no carb crash!) long into the day.
Directions
- In a medium bowl, combine diced avocados with the Greek yogurt and lemon juice. Mix until well blended and creamy.
- In a separate large bowl, combine the diced eggs with crumbled bacon and cilantro.
- Fold the avocado mixture into the egg mixture until combined. Add salt and pepper to taste.
- Garnish with red onion, cilantro, and more bacon if desired.
- Serve immediately (to avoid browning of the avocado) as a side dish or pack for a healthy lunch. If you're following a keto, paleo, or low-carb diet, scoop egg salad onto a few large pieces of bib lettuce and roll into a lettuce wrap.
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