Avocado and bacon egg salad sandwich
Avocado and bacon egg salad sandwich
655 cals, 36p, 29c, 39f (per meal)
  • 6 large (300g)
  • 4 dash (3g)
  • 2 tsp (6g)
  • 4 slice(s) (40g)
  • 1 avocado(s) (201g)
  • 4 slice (128g)
  • 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 bacon and add in. Mix.
    Put egg salad in between bread to form sandwich.
    (Note: You can store any leftover egg salad in the fridge for a day or two)
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