Egg Salad with Bacon and Blue Cheese
If in Keto, use hung curd or all Mayo
apple cider vinegar
Freshly ground black pepper
boiled, chilled and diced
cooked until crispy and diced
Salt to taste
In large bowl, prepare the salad dressing by whisking together yogurt, mayonnaise, vinegar, salt, and pepper.
To the dressing add in diced eggs, bacon and blue cheese. Fold gently so that the eggs aren’t broken. Add rocket and stir again.
Transfer to the serving bowl/plate and garnish with beet microgreens
You can serve this on a bed of lettuce or toasted bread or crackers or eat just as it is.