Bacon and Egg Salad

Here’s an easy protein salad you can make ahead to have for any meal during the week! I love to wrap it with collard green leaves but feel free to get creative! 

Bacon and Egg Salad

  • Servings: 3 to 4
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12 pasture raised eggs

about 6 slices of bacon (more or less depending on your taste)

bundle of green onions, chopped

salt and pepper to taste

1/4-1/2 cup of avocado oil mayo (Primal Kitchen, Chosen Foods), depending on how you like it

collard green leaves to wrap (shave off the stems with a knife)


To hard boil the eggs, bring a large pot of water to a boil. Carefully spoon in eggs and allow to boil for 15 minutes. Carefully remove eggs and transfer them to a ice water bath and let cool for 10 minutes or so. Peel the eggs and chop them up.

While the eggs are boiling you can fry up your bacon and chop your green onions.

Combine chopped hard boiled eggs, crumbled bacon, chopped green onions, salt and pepper, and mayo a little at a time and stir until it gets as creamy as you want it. Serve wrapped in collard green leaves or whatever you want!

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