Bacon and Egg Salad
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I don’t have a lot of experience with eggs. I never really liked them as a kid, then gave them up when I went vegan. I went straight into the AIP from there and finally added the suckers back in about a year ago. Hard-boiled eggs always grossed me out, but Noah loves them, so I thought I’d try some recipes that had more than just hard-boiled egg to them. Enter egg salad! I love the creaminess of the mayo with crunchy bacon and tart olives. You can count me a hard-boiled egg lover now!
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Bacon and Egg Salad
Ingredients
- 6 slices bacon chopped
- 6 whole hard-boiled eggs chopped
- 2 tablespoons mayonnaise
- 1 tablespoon green onion chopped
- 1 tablespoon black olive chopped
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon sea salt
Equipment
Instructions
- Cook the bacon until crispy, then crumble it into bits.
- Combine all ingredients in a lidded bowl or dish and mix well.
- Refrigerate until chilled, then serve.
Nutrition
Calories: 216kcal | Carbohydrates: 3g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 333mg | Sodium: 516mg | Potassium: 173mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.3mg