Healthy Active Living with St. Joseph Healthcare

Time for a Healthy Summer Salad

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cobbCobb Egg Salad
The bacon, blue cheese and avocado in this egg salad make it decadent. Serve it open-face on a piece of toasted whole-grain bread.

Makes: 4 servings, about 3/4 cup each
Active Time: 15 minutes
Total Time: 15 minutes

Nutrition Profile – Gluten free | High fiber | Low carbohydrate

Ingredients
3 tablespoons nonfat plain yogurt
3 tablespoons low-fat mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
8 hard-boiled eggs (see Tip)
1 ripe avocado, cubed
2 slices bacon, cooked and crumbled
1/4 cup crumbled blue cheese

Preparation
Combine yogurt, mayonnaise, garlic powder, pepper and salt in a medium bowl.
Halve eggs and discard 4 of the yolks (or save for another use).
Add whites and the remaining 4 yolks to the bowl and mash to desired consistency.
Gently stir in avocado, bacon and blue cheese.
Serve open -face on a piece of toasted whole-grain bread or a bed of lettuce.

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Thank you eatingwell.com

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