potato bacon and egg salad

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Bacon

  Pork, cured, cooked, pan-fried

  8 strip cooked or 64g

• Coconut oil

  1 tbsp or 14g

• Dill weed

  Spices, dried

  4 tbsp or 12g

• Mayonnaise-like dressing

  Regular, with salt

  2 tbsp or 29g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Microwaved potatoes

  Cooked, in skin, flesh and skin, with salt

  1 potato or 202g

Directions

1. Hard boil eggs: Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling. Remove from heat and let sit, covered, for 13 minutes. Immediately rinse in cold water, peel, dice and set aside.
2. While that's preparing, dice sweet potato. Heat skillet over medium high. When pan is hot, add bacon and cook for 5 minutes. Then add sweet potato and continue to cook until potato is tender and bacon is fully cooked. Drain excess fat. Chop bacon.
3. In a small bowl, mix dill, mayonnaise, and lemon juice.
4. Add eggs, sweet potato and chopped bacon, mix. Serve.

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