Description
A perfect lunch for a day in the office or a day at a picnic.
Ingredients
- 4 eggs
- 4 Tablespoons (60 ml) of mayo
- Salt and freshly ground black pepper, to taste
- 2 teaspoon (2 g) of chopped fresh chives, plus additional for garnish
- 2 slices (56 g) of bacon, chopped
- 4 small soft lettuce leaves
- 4 slices of Keto bread (recipe here)
Instructions
- Boil the eggs in a saucepan of water for approximately 8 to 10 minutes. Peeling and finely chop the eggs. Place the chopped eggs in a bowl and combine with the mayo and fresh chives, seasoning with salt and freshly ground black pepper, to taste.
- In the meantime, fry the chopped bacon until crispy. Drain and allow to cool slightly before adding to the egg salad.
- Place the 4 slices of bread on plates and top each slice with a lettuce leaf. Divide the egg salad between all 4 slices and garnish with additional extra chives.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
Nutrition
- Serving Size: 1 sandwich
- Calories: 483
- Sugar: 1 g
- Fat: 46 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 16 g