A delicious and satisfying salad that can be made ahead of time and stored in the fridge.
- In a medium saucepan, boil the eggs for approximately 8 to 10 minutes. Drain the boiling water and rinse the eggs under cold water. Peel and chop the eggs.
- Combine the chopped eggs and the Paleo mayo in a medium bowl. Season with salt and pepper, to taste.
- Meanwhile, in a medium skillet, cook the bacon until crispy. Remove the bacon from the skillet with a slotted spoon and set aside.
- Please equal amounts of the lettuce leaves and arugula in 2 bowls. Add equal amounts of the creamy egg salad and halved cherry tomatoes to each bowl. Garnish each bowl with the crispy bacon and chopped fresh chives.
All nutritional data are estimated and based on per serving amounts.
- Calories: 474
- Sugar: 2 g
- Fat: 45 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 16 g