Egg, Bacon & Asparagus Salad

Warm days call for salads and this simple salad of asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette is just delicious. It’s perfect to pack for lunch, and you can easily increase the amounts to feed more. It’s inexpensive to make, low-carb, high in protein and fibre and perfect for gluten-free and Paleo diets.

This honey Dijon vinaigrette, loaded with antioxidants, is a great companion to go with this salad.


  • 1 large hard boiled egg, peeled and sliced
  • 1 2/3 cups chopped asparagus
  • 2 slices cooked and crumbled centre cut bacon
  • 1/2 tsp Dijon mustard
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • pinch salt and pepper, to taste


  1. Bring a pot of water to a boil.
  2. Add the asparagus and cook 2 to 3 minutes, until tender yet firm.
  3. Drain and run under cold water to stop it from cooking further. Set aside.
  4. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
  5. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette.

Serves 1 – Serving Size: 1 salad – Nutrition Per Serving
Calories: 219, Fat: 13 g, Protein: 16 g, Carbohydrate: 11 g, Fibre: 5 g, Sugar: 1 g