Here with orange bell pepper added for extra color and crunch!!


This is good for breakfast, or a snack anytime, as it satiates the appetite perfectly, making sure all cravings are gone!  You can serve this on its own, on a bed of lettuce or on low-carb crackers.  I normally eat it by itself. If you are only feeding two people or yourself, you can halve this recipe, although it will last 2 or 3 days in the fridge.  I actually like my egg salads with extra crunch, so I added the diced, orange bell pepper and then I was even happier.  You can definitely add some hot sauce to this salad for a little extra pep, if desired

12 hard-boiled eggs, chilled, peeled and diced
4 California avocados, peeled, pitted, diced
5 slices bacon, cooked crispy, and diced
  (or more!)
1 large orange, OR red bell pepper, diced (optional)
2 tbsp chopped, fresh parsley (30 mL)
1/cup mayonnaise (75 mL)
3 tbsp Greek yogurt, OR sour cream, (45 mL)
  OR more mayonnaise
1 tbsp lemon juice, OR (15 mL)
  apple cider vinegar
11/tsp salt (6 mL)
1/tsp black pepper, OR to taste (1 mL)
Hot sauce, to taste, if desired

In large bowl, combine diced eggs, avocado, bacon, orange, OR red bell pepper and parsley, setting aside a small amount of bacon and parsley for garnishing the top of the salad.

In small bowl, combine mayonnaise, Greek yogurt, OR sour cream, OR mayonnaise, lemon juice, OR apple cider vinegar, salt and black pepper.  Add hot sauce, to taste, if desired. Stir into egg mixture to combine.  Place salad in a trifle bowl or a salad bowl.  Sprinkle top of salad with bacon and fresh parsley bits.

Yield:  8 servings
1 serving
354.1 calories
15.0 g protein
30.3 g fat
2.4 g fiber
5.4 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: