Go Back
–+ servings
Print Recipe

Crispy Bacon and Egg Salad (in a Tomato)

Course: Main Dish
Cuisine: American, No Cook
Servings: 4 servings
Calories: 164kcal
Author: Steph Wagner

Ingredients

  • 6 hard boiled eggs, chopped
  • 4 slices turkey bacon, cooked and chopped
  • 1/2 cup chopped celery
  • 1/4 cup fat-free mayo OR light miracle whip
  • 4 Roma tomatoes, cut in half and center removed
  • 1/2 tsp each sea salt and pepper
  • leafy greens *optional

Instructions

  • Cook eggs and turkey bacon first using preferred methods.
  • While eggs and turkey bacon are cooking, chop celery and cut tomatoes in half, scooping out the center.
  • Peel and chop eggs, dice turkey bacon and add to a bowl. Add celery. Stir in fat-free mayo, salt and pepper.
  • Using a cookie scoop or two spoons, spoon the egg salad into Roma tomato halves. Serve on lettuce if desired.

Nutrition

Serving: 2tomato halves | Calories: 164kcal | Carbohydrates: 6g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 295mg | Sodium: 831mg | Potassium: 337mg | Fiber: 1g | Sugar: 4g | Vitamin A: 963IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg