Avocado and bacon egg salad
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.
    Cook bacon according to package. Set aside.
    Combine the eggs, avocado, salt, and garlic in a bowl. Mash with a fork until fully combined.
    Crumble the bacon and add in. Mix.
    Serve on top of bed of greens.
    (Note: You can store any leftover egg salad in the fridge for a day or two)
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