You could enjoy these as closed sandwiches but leaving them open ensures you can pile on more egg salad!
- In a large saucepan, boil the eggs approximately 8 to 10 minutes. Drain well and rinse the eggs under cold water. Peel and chop the eggs. In a bowl, combine the chopped eggs with the Paleo mayo and chopped fresh chives. Season with salt and pepper, to taste.
- Meanwhile, fry the chopped bacon in a small skillet until crispy. Remove the bacon from the skillet with a slotted spoon and allow to cool slightly before combining with the egg salad.
- Lay the 4 slices of bread on 4 plates and place a lettuce leaf on each slice. Place an equal amount of egg salad on each of the 4 bread slices and garnish with extra chopped fresh chives.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 sandwich (open-faced)
- Calories: 483
- Sugar: 1 g
- Fat: 46 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 16 g