Bacon and Egg Salad
This is another recipe inspired by leftover ingredients. I made a Cobb salad and had leftover bacon and eggs. I didn't have all the ingredients for another Cobb salad and I needed something for lunch so I decided to use my leftovers to make this salad. I served it on top of iceberg lettuce and garnished the salad with crispy beets.
Ingredients
6 hard boiled eggs, peeled and chopped4 slices crispy bacon, chopped4 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Place eggs and bacon in a bowl. Add mayonnaise, salt, and pepper. Gently mix.
Refrigerate for at least one hour. Serve in a sandwich or on lettuce.
Nutrition FactsServings: 4Amount per serving Calories 255% Daily Value*Total Fat 19.4g 25%Saturated Fat 5.4g 27%Cholesterol 270mg 90%Sodium 783mg 34%Total Carbohydrate 4.4g 2%Dietary Fiber 0g 0%Total Sugars 1.5g Protein 15.5g Vitamin D 23mcg 116%Calcium 40mg 3%Iron 2mg 9%Potassium 199mg 4%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.