Egg Salad in Avocados
Pear and Blueberry Toss
Ingredients
- 6 large eggs
- 8 slices nitrate-free bacon, chopped
- 2 tomatoes, seeded and chopped
- ¼ cup organic olive oil mayonnaise (or use homemade paleo mayonnaise)
- 1 Tbsp chopped fresh dill
- 1 Tbsp whole-grain Dijon mustard
- 1 tsp fresh lemon juice
- 4 avocados, halved and pitted
Instructions
- Place eggs in a single layer in a saucepan; add water to cover and 1 tsp salt.
- Bring to a boil; cover, remove from heat, and let stand 15 minutes.
- Drain; peel eggs under cold running water.
- Coarsely chop eggs, and place in a medium bowl.
- Meanwhile, cook bacon in a skillet until crisp; drain and add to eggs.
- Stir in tomatoes, mayonnaise, dill, mustard, lemon juice, and salt and pepper to taste.
- Mound egg salad in avocado halves. Serve immediately.
Side Dish Ingredients
- 1 (4.4-oz) pkg blueberries
- 2 pears, sliced
Side Dish Instructions
- Combine blueberries and pears in a serving bowl.
Paleo Lunch Meal Plan
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