Servings: 2

3 large eggs 3 large eggs
4 slices sugar-free bacon, chopped 4 slices sugar-free bacon, chopped
1 tomato, seeded and chopped 1 tomato, seeded and chopped
2 Tbsp avocado oil mayonnaise (or homemade paleo mayonnaise) 2 Tbsp avocado oil mayonnaise (or homemade paleo mayonnaise)
½ Tbsp chopped fresh dill ½ Tbsp chopped fresh dill
½ Tbsp whole-grain Dijon mustard ½ Tbsp whole-grain Dijon mustard
½ tsp fresh lemon juice ½ tsp fresh lemon juice

Boil eggs by the following: subheading: Boil eggs by the following:
Place eggs in a saucepan and add water to completely cover eggs - add 1 tsp salt.
Bring water / eggs to a boil
Cover and remove from heat - let stand for 12 minutes
Place eggs in ice bath to stop cooking process
Peel eggs when ready to use
Coarsely chop eggs - place in a medium bowl
Cook bacon (in a skillet or oven) until crisp - remove to a paper towel to absorb fat
Chop bacon into small pieces and add to eggs.
Stir in tomatoes, mayonnaise, dill, mustard, lemon juice, salt, and pepper to taste.
Serve immediately or chilled.

To make ahead, prepare egg salad up to 2 days in advance and refrigerate.  To make ahead, prepare egg salad up to 2 days in advance and refrigerate.