Avocado and Bacon Egg Salad
Ingredients
- 2 Avocados From Mexico cut into cubes
- 3 hard-boiled eggs cut into cubes
- 3 slices of bacon cooked and chopped
- 1 stalk of celery diced
- 1 jalapeño diced
- 1 bunch of cilantro finely chopped
- 3/4 cup of plain yogurt
- 1/4 cup of sour cream
- 1-2 tablespoons of chives
- Freshly cracked pepper
- Salt
Instructions
- Combine the Avocados from Mexico, eggs, bacon, jalapeño, celery, and cilantro in a bowl.
- Combine the yogurt, sour cream, chives, salt and pepper in a separate bowl.
- Add the yogurt combination to the egg mix and stir well.
- Serve over toast, lettuce, in a wrap, or by itse
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