Bacon and Egg Salad Lunch Box

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Servings: 4 Prep: 25 min Dairy Free Gluten Free Paleo Kids Lunch Box Simple Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Bacon, Mayonnaise, Dijon Mustard, Sea Salt, Ground Black Pepper, Plantain Chips, Grapes

Ingredients

6 eggs

6 slices bacon, optional ⚠

2 green onions

⅓ cup mayonnaise ⚠

1 tablespoon Dijon mustard ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

2 cups plantain chips ⚠

2 cups grapes ⚠

Instructions

1. Bring a pot of water to a boil.

2. Once boiling, use a spoon to gently drop in eggs so that they do not crack. Allow them to boil for 10 minutes.

3. Meanwhile, make an ice bath. Once eggs are finished cooking, transfer them to the ice bath.

4. While eggs are boiling, fry bacon in a skillet over medium-high heat until crispy. Remove to a paper towel-lined plate to cool. Crumble bacon when cool. Dice green onions.

5. Once eggs are cool, peel and dice them. Place in a bowl and add mayonnaise, mustard, green onions, and bacon. Mix to combine.

6. Add salt and pepper. Taste and adjust seasonings if needed.

7. Divide egg salad evenly between sealable storage containers. Place a container of egg salad in each lunch box. Divide chips and grapes evenly among lunch boxes.

8. Enjoy egg salad on chips.