High Protein Bacon & Egg Spread

Ingredients

• 12 Eggs (one entire carton)
• 6 oz Bacon medallions (cooked until crispy and chopped)
• 2 Shallots (finely chopped)
• 0.25 cup Sun-dried tomatoes (chopped)
• 0.5 cup Greek yogurt (plain, used as a high-protein mayo substitute)
• 1 tbsp Mustard (yellow or Dijon)
• 1 tbsp Lemon juice (freshly squeezed)
• 1 tbsp Fresh dill (chopped)
• 0.5 tsp Smoked paprika
• 1 clove Garlic (minced)
• Salt (to taste)
• Black pepper (to taste)
• Hot sauce (optional, to taste)

Steps

1. 1

   Place a carton of eggs in a pot and cover with water. Bring to a boil and cook for 10 minutes.

2. 2

   While eggs boil, cook the bacon medallions in a pan until crispy. Once cooled, chop them into small pieces.

3. 3

   Drain the eggs and peel them. Place the peeled eggs into a large mixing bowl.

4. 4

   Add the crispy bacon, chopped shallots, and sun-dried tomatoes to the bowl with the eggs.

5. 5

   Add several large spoons of Greek yogurt, mustard, lemon juice, chopped dill, smoked paprika, and minced garlic.

6. 6

   Season with salt and pepper to taste.

7. 7

   Use a fork or potato masher to mash all the ingredients together until well combined and the desired consistency is reached.

8. 8

   Give it a final mix and serve on high-protein bread. Add a dash of hot sauce if desired.

Notes

Using bacon medallions and Greek yogurt instead of traditional bacon and mayonnaise significantly improves the macronutrient profile. Serve on high-protein bread for an extra boost.

Nutrition per serving

• high-protein
• breakfast
• lunch
• meal prep
• egg salad
• healthy
• low-carb