Bacon and Egg Salad

bacon and egg salad

Apparently hubby bear’s Grandmother was a whizz at bacon and egg pies, I’m not, but we both enjoy this salad.  I always cook enough dinner to have sufficient left overs for lunch the next day for hubby bear and myself.  I think this saves time, money and the potential for regrettable decisions. 

INGREDIENTS (makes 4 portions)

Boiled eggs – I cook 6, 2 for each meal for hubby bear and 1 for each meal for me, but you do whatever works for you

1 head of broccoli, chopped into florets and steamed, till softened, but still vibrant green and slightly crunchy

1 avocado, chopped into chunks

4 Tablespoons of aioli (recipe in archive)

1 quantity of spiced roast pumpkin

8 slices of bacon, chopped into strips and grilled till crispy

Optional – 1 Tablespoon of nutritional yeast (this tastes a lot like parmesan cheese, but non-dairy)

DIRECTIONS

Gently toss the pumpkin chunks, broccoli florets, bacon strips and avocado chunks together in a large bowl to combine and evenly distribute the different ingredients.  Dish up onto your plates then slice over the boiled eggs.  Dollop on a tablespoon of aioli per dish and sprinkle over the nutritional yeast, if you’re using.

Not a pie, but still very yum.

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