how to hard boil an egg |

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
Serves 4-6

6 eggs
6 pieces bacon, cooked and crumbled
1 stalk celery, chopped
2 TBSP chopped green onion
1 C cherry tomatoes, halved
2 avocados
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.