Breakfast egg salad

Start your day with a delicious Breakfast Egg Salad filled with fresh greens, creamy avocado, and perfectly cooked eggs. A flavorful and nutritious way to kickstart your morning!

Ingredients:

• 6 large eggs
• 2 tablespoons full-fat mayonnaise
• 2 tablespoons plain 2% Greek yogurt
• 2 teaspoons Dijon mustard
• 4 slices cooked bacon, crumbled
• 3 tablespoons finely chopped red onion
• 1 tablespoon finely chopped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 pieces 100% whole-grain bread, toasted

Instructions:

1. Place the eggs into a medium saucepan, add enough water to cover them by 1 inch, and heat over high heat until boiling. Once boiling, remove the saucepan from the heat, cover it, and let it sit for 12 minutes. Then, transfer the eggs to a bowl of ice water for 5 minutes. Peel and dice the eggs.
2. Mix together the boiled eggs, mayonnaise, yogurt, mustard, crispy bacon, red onion, chives, salt, and pepper in a medium mixing bowl. Serve the egg salad on top of toast. You can store the egg salad in an airtight container in the fridge for up to 1 day.

Summary:

• Calories: 1065 kcal
• Fat: 69 g
• Protein: 65 g
• Carbs: 43 g
• Potassium: 848 mg
• Magnesium: 118 mg