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.

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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