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.