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egg salad

BLT Egg Salad

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Course Appetizer, Main Course, Salad
Servings 3

Ingredients
  

  • 1 avocado peeled and pitted
  • 6 hard boiled eggs peeled
  • ¾ cup grape tomatoes halved
  • 4 strips bacon cooked and chopped
  • 2 tsp garlic powder
  • 1 tsp sea salt

Instructions
 

  • In a bowl, mash together eggs, avocado, garlic and sea salt with a fork. Mix in the chopped bacon and tomatoes.  Add additional seasoning to taste.
  • Serve wrapped in Napa cabbage or crisp Romaine lettuce leaves. Or serve on an approved bread of your choice.

Notes

  • If serving as an appetizer, try this egg salad with Nut-Thins crackers or stuffed into celery sticks for a delicious twist.
    If serving for lunch, we have some great anti-inflammatory, gluten free bread and biscuit recipes to choose from.
Keyword Anti-Inflammatory, Appetizer, Entree, Salad