A perfect lunch for a day in the office or a day at a picnic.
- 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.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
- Serving Size: 1 sandwich
- Calories: 483
- Sugar: 1 g
- Fat: 46 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 16 g