Egg Salad with Bacon

Egg Salad with Bacon

Basic Information

• Servings: 2
• Serving Size: 1 cup
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 15
• Total Time: 25
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• Keto
• Atkins
• High-Protein
• Paleo

Equipment

• Small saucepan
• Medium skillet
• Medium bowl
• Fork
• Measuring spoons

Ingredients

1. 4 large eggs
2. 4 slices bacon (sugar-free for Whole30)
3. 1 tablespoon olive oil
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper
6. 1 tablespoon fresh chives, chopped | Unit: Tablespoon | Optional: true

Directions

1. In a small saucepan, place eggs in a single layer, cover with water, and bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 10 minutes.
3. Remove eggs, cool in cold water, peel, and chop.
4. In a medium skillet over medium heat, cook bacon until crispy, about 5-7 minutes, then remove to a plate, crumble, and reserve grease.
5. In a medium bowl, combine chopped eggs, crumbled bacon, olive oil, salt, and pepper, mixing with a fork.
6. Stir in chives if using, divide into two bowls, and serve at room temperature or chilled.

Storage

Refrigerate in an airtight container for up to 3 days. Serve cold or at room temperature.

Nutrition

• Calories: 300
• Protein: 18g
• Fat: 25g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A