Avocado and bacon egg salad
333cal, 19p, 4c, 25f (per meal)
6 large (300g)
1 avocado(s) (201g)
4 slice(s) (40g)
1 tsp (3g)
2 cup (60g)
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)