Avocado and bacon egg salad
530 cals, 31p, 6c, 39f (per meal)
Avocados
1 avocado(s) (201g)
Salt
4 dash (3g)
Bacon
4 slice(s) (40g)
Garlic powder
2 tsp (6g)
Mixed greens
2 cup (60g)
Eggs, hard-boiled and chilled
6 extra large (336g)
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, salt, and garlic 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)