Breakfast Egg Salad
1/4 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1/2 cup red or green bell pepper (chopped)
1/4 teaspoon tabasco
1/4 cup green onion (chopped)
1/2 cup celery (chopped)
1/2 cup red bell pepper (chopped)
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 tablespoons dijon mustard
1/4 cup primal kitchen mayonnaise
1 tablespoon vinegar
3 slices bacon (diced)
1 tomato (diced)
In a skillet over medium heat, add bacon and cook until crispy.
Once done, transfer bacon to a paper towel.
Once cool, chop up and set aside.
Place eggs in a sauce pan.
Completely cover the eggs with water.
Cover the pan and set to a boil.
Once boiling, continue to boil for around 7 minutes.
Carefully transfer eggs to a bowl of cold water.
Once cool, start peeling eggs and setting aside but make sure to not leave any shells.
Once peeled, chop up eggs in a bowl.
In that same bowl, add and mix green onions, bacon, diced tomato, celery, and red peppers.
In a separate bowl, add and mix mayo, dijon, vinegar, and tabasco.
Add and mix mayo mixture into other bowl with eggs, green onions, etc.
Add and mix in black pepper and paprika.
Evenly divide recipe into 4 servings to come as close as possible to the given macros.