Bacon and Green Onion Deviled Eggs
Ranch Spinach Salad
Ingredients
- 8 large eggs
- 8 slices center cut bacon
- ¼ cup mayonnaise
- 2 Tbsp finely chopped green onion
- 1½ Tbsp Dijon mustard
- ½ tsp pepper
- ¼ tsp salt
Instructions
- Place eggs in a single layer in a large saucepan. Add water to cover; bring to a rolling boil. Remove from heat; let stand, covered, 15 minutes.
- Drain; run cold water over eggs.
- Meanwhile, cook bacon in a large skillet over medium heat 6 minutes or until crisp. Crumble bacon.
- Peel and cut each egg in half. Scoop out yolks into a bowl.
- Add mayonnaise, green onion, mustard, pepper, and salt to egg yolks; mash to blend, and stir in bacon.
- Fill egg white halves with yolk mixture. Chill until ready to serve.
Side Dish Ingredients
- 1 (5-oz) pkg spinach
- ½ cup crumbled goat cheese
- ⅓ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
304
|
122
|
426
|
| Fat (g) | 24 | 11 | 35 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 1 | 3 | 4 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 750 | 268 | 1018 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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