Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Egg Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mariel Lewis
  • Total Time: 15 mins
  • Yield: 2 servings 1x

Description

A savory and comforting classic with a Paleo twist. Have it as a sandwich or enjoy it as a dip.


Ingredients

Units Scale
  • 4 hard boiled eggs
  • 2 strips of uncured bacon, cooked and chopped
  • 1 large avocado
  • 2 tbsp mayo
  • 1 cup of baby spinach, chopped
  • 1 tsp dijon mustard
  • Freshly squeezed lemon juice, to taste
  • Sea salt, to taste
  • Freshly cracker black pepper, to taste

Instructions

  1. Peel hard boiled eggs; add eggs and mayo to a mixing bowl, and mash together until well combined.
  2. Peel, pit and add avocado to the mixture. Add in spinach bacon, dijon mustard, lemon juice, salt and pepper and fold to combine.
  3. Enjoy on top of Paleo Rosemary Bread. or use it a dip for crackers.
  • Prep Time: 15 mins
  • Category: Appetizers
  • Cuisine: American