Breakfast Egg Salad

This tasty egg salad is great eaten by itself or over a bed of spinach, or lightly toast a slice of keto-friendly bread (like the one on page 118) and make an open- faced egg salad sandwich.

Updated at: Wed, 16 Aug 2023 20:33:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories361.3 kcal (18%)

Total Fat33.3 g (48%)

Carbs2.5 g (1%)

Sugars0.7 g (1%)

Protein12.9 g (26%)

Sodium409.6 mg (20%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 slicesbacon

0.5avocado

2 Tbspgreen onions

finely chopped

⅓ cupmayo

black pepper

½ tspTajin

Instructions

Step 1

1. In a medium bowl, mash the avocado with a fork. Stir in the mayo until well combined.

Step 2

2. Roughly chop the hard-boiled eggs. Add to the mayo mixture and use a fork to combine, mashing the egg (should remain a bit chunky).

Step 3

3. Chop or crumble the bacon. Add the bacon bits, green onions, and Tajin to egg mixture. Stir well. Taste and adjust seasoning with pepper. Freshly ground pepper to taste

Notes

0 liked

0 disliked

There are no notes yet. Be the first to share your experience!