Yesterday I had my friend, Kelli over for lunch. We both love bacon and avocados so I decided to make a lightened up version of Bacon Avocado Egg Salad. I served it on a Sara Lee 80-calorie wheat bun with mixed greens and a slice of tomato. It was delicious!
Ingredients4 Large Hard-Boiled Eggs, chopped (I like Eggland's Best Hard-Cooked Peeled Eggs!)
2 Slices Center Cut Bacon, Cooked and Crumbled
1/2 Ripe Avocado, cubed or mashed
1 Tbsp. Reduced Fat Olive Oil Mayo
2 Tbsp. Non-Fat Greek Yogurt
1 Tbsp. Fresh Lime Juice
Salt and Pepper to Taste
1/4 tsp. Cayenne Pepper (optional)
DirectionsMix all the ingredients in a bowl. Serve on low-calorie bun or a bed of mixed greens.
Serving Size: 1/2 recipe
- Calories: 243.7
- Fat: 17.2g
- Carbohydrates: 5.5g
- Protein: 14.0g
With the bun, greens, and tomato the sandwich is under 350 calories.