Egg salad, is a classic lunchtime dish that is a favorite for many people. Its classic flavor makes it easy to eat and serve, and it’s not hard to make at all if you follow a few simple rules. The dish is typically made with hard-boiled eggs, green onions, and mayonnaise, but you can substitute other ingredients if you prefer. Recipe: Low-carb Asparagus, Egg and Bacon Salad- Recipe.
I really like these salads because they are fresh and full of flavor. This asparagus and egg salad is not only low carb, but it is a great way to get some protein into your breakfast or lunch. A few extras I love on top include some crumbled bacon, a little diced avocado and a sprinkle of salt and pepper.
This simple summer salad is actually perfect for any time of the year. It is delicious served both warm and cold. From time to time we even like to add some fresh goat cheese and pickled red onions as well.
20 + 15 mEasy
- Cut the trimmed asparagus into 1 to 2″ (3-5 cm) segments.
- Bring a large salted pot of water to a boil. Once the water has come to a rolling boil, drop the asparagus in and boil for 3 to 4 minutes. Using a slotted spoon, remove the asparagus from the boiling water and transfer to an ice bath to stop the cooking process and lock in the color.
- In a small mixing bowl, combine the oil, vinegar, mustard, bacon fat, garlic, salt, and pepper flakes. Whisk to combine.
- Plate the asparagus in a large serving dish. Sprinkle the bacon over top and arrange the hard-boiled eggs. Drizzle with vinaigrette. Serve any remaining vinaigrette on the side.
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