It is tomato season and I am obsessed. I could eat a BLT for almost every meal. My secret to a great BLT is adding avocado (we call it a BALT in our house). With that in mind, I decided to switch it up and turn my favorite flavors into an egg salad.
So egg salad…typically, not my thing. I dislike the mayo-based dressing and the consistency. I tried an avocado-based egg salad back at Easter time with some leftover Easter eggs and it turned my thoughts on the dish. This Avocado BLT Egg Salad has all the components that I love. The salty and savory bacon, the juicy tomatoes (even better from your own garden!) and the creamy avocado come together for one delicious little salad.
Avocado BLT Egg Salad
6 pieces bacon, cooked and crumbled
1 stalk celery, chopped
2 TBSP chopped green onion
1 C cherry tomatoes, halved
2 TBSP plain non-fat Greek yogurt
salt and pepper to taste
To hard boil eggs, place eggs in water in a medium saucepan. Bring water to a slow boil at medium-high heat. Once the water has reached a boil, set a timer for 10 minutes. After 10 minutes, remove the eggs and rinse under cool water. Cool a bit, then tap around all edges to crack. Peel and discard shells. Chop and place into mixing bowl.
Add crumbled bacon, celery, and cherry tomatoes to chopped eggs and mix.
In a separate bowl, mash avocados with a fork until smooth. Add Greek yogurt and a dash of salt and pepper. Stir until smooth.
Add avocado mixture to egg mixture and stir until coated.
This salad is great served open-faced on toasted bed and a few pieces of Romaine lettuce. It would also work great in a wrap or on an English muffin.
It’s avocado week for SummerFest with our Food Network friends! Check out these other awesome avocado recipes:
Feed Me Phoebe: Kale Salad with Avocado, Cranberries and Peptias
Jeanette’s Healthy Living: Smoked Avocado Tomato Salsa Guacamole
Weelicious: Avocado Honey Dip
Napa Farmhouse 1885: Avocado Green Goddess Dressing
Red or Green: Avocado and Cilantro Pesto with Whole Wheat Penne
Blue Apron Blog: Avocado Tartines with Goat Cheese
Domesticate Me: Summer Salad with Avocado, Corn and Grilled Herb Shrimp
Dishin & Dishes: Creamy Avocado Citrus Dressing, No Cream, No Oil
The Heritage Cook: Summertime Vegetable Stuffed Avocados
And Love It Too: Sugar-Free Avocado Fudgesicles
Daily*Dishin: Colorful Sweet Pepper-Avocado Salsa
Devour: No-Cook Avocado, Shrimp and Mango Salad
Taste With The Eyes: Zucchini “Pappardelle” with Avocado “Cream”
FN Dish: 10 Audacious Guacamole Add-Ins