Meal Details
1. Avocado and bacon egg salad
665 cals, 39p, 7c, 49f (per meal)
2 2/3 avocado(s) (536g)
16 large (800g)
10 2/3 slice(s) (107g)
2 2/3 tsp (8g)
5 1/3 cup (160g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.
2
Cook bacon according to package. Set aside.
3
Combine the eggs, avocado, garlic, and some salt in a bowl. Mash with a fork until fully combined.
4
Crumble the bacon and add in. Mix.
5
Serve on top of bed of greens.
6
(Note: You can store any leftover egg salad in the fridge for a day or two)
