Bacon and Egg Salad

Lunch

Ingredients

4 potatoes

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

Directions

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.

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