High Protein Bacon & Egg salad
Serves 8
Directions
- 1Boil the eggs.
- 2Cool, peel, and add the eggs to a large mixing bowl.
- 3Cook the bacon medallions until crispy.
- 4Chop the cooked bacon and add it to the bowl with the eggs.
- 5Add the sun-dried tomatoes, shallots, Greek yogurt, Dijon mustard, lemon juice, dill, smoked paprika, garlic, salt, and black pepper to the bowl.
- 6Mash everything together until well combined.
- 7Refrigerate for 30 minutes before serving.
Ingredients
- 12 large egg, boiled and peeled
- 300 g lean bacon medallions
- 150 g fage total 0% greek yogurt
- 50 g sun-dried tomato, chopped
- 2 shallot, finely diced
- 15 g dijon mustard
- 1 whole lemon juice
- fresh dill
- smoked paprika
- garlic
- salt
- black pepper
