Bacon and Egg Salad
Nutritional value per serving.
Perfect to make the day before for a on the go lunch.
2 whole egg
4 tbsp extra light mayonnaise*
1 tsp dijon mustard
6 bacon rashers
10 g fresh chives
low cal cooking spray
1 pinch black pepper
1. Roughly chop the unpeeled potatoes and boil for approx. 15 mins. Meanwhile, boil the eggs for 10 mins, drain and let cool, then peel and chop into quarters.
2. Mix the mayonnaise with the Dijon mustard.
3. Fry the bacon with the low-calorie cooking spray until crisp and chop into pieces.
4. Drain the potatoes, put into a serving dish, top with the eggs, bacon, mayo and mustard mix, chives and black pepper.