• 6 hard boiled eggs (peeled and cut in half)
  • ½ large avocado (ripe)
  • 1 ripe tomato (seeds and membrane removed, finely diced)
  • 4 sliced crispy chopped bacon (read your label for W30 compliant)
  • ½ tsp salt (or to taste)
  • 1 tsp pepper (or to taste)
  • 1 cup shredded lettuce (I used head lettuce)


  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in small mixing bowl.
  2. Cook bacon until crispy, chopped into small dice.
  3. Remove seeds and inside membranes from tomato and chop into small dice.
  4. Add avocado to egg yolks and thoroughly combine (I used a fork).
  5. Gently stir tomato and bacon into egg/avocado mixture. Reserve a little tomato & bacon for garnish.
  6. Season to taste with salt & pepper.
  7. Using a teaspoon, carefully fill the egg whites up with egg mixture.
  8. Garnish with extra bacon & tomato.
  9. Serve over a bed of shredded lettuce.
  10. Enjoy!

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