BLT Egg Salad on Greens
Ingredients
- 8 large eggs
- 6 slices bacon
- ⅓ cup mayonnaise
- 2 tsp Dijon mustard
- ⅓ cup chopped green onions
- ¼ tsp salt
- 3 Tbsp apple cider vinegar
- 2 Tbsp extra virgin olive oil
- 2 (5-oz) pkg spring mix
- 2 tomatoes, cut into wedges
Instructions
- Place eggs in a single layer in a large stainless steel saucepan; add water to cover. Bring to a rolling boil. Remove from heat; let stand, covered, 15 minutes.
- Drain; run cold water over eggs. Peel and coarsely chop.
- Meanwhile, cook bacon in a large nonstick skillet until crisp. Drain, reserving 2 Tbsp drippings in skillet. Crumble bacon.
- Combine mayonnaise and mustard in a large bowl; add eggs, onions, half of bacon, and salt, stirring gently.
- Whisk together drippings, vinegar, and oil; toss with spring mix.
- Divide salad among 4 plates; top with tomato, egg salad, and remaining bacon.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
489
|
489
|
| Fat (g) | 42 | 42 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 21 | 21 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 829 | 829 |
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