Keto Egg Salad with Bacon
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Keep this Keto Egg Salad with bacon recipe in your back pocket, because it’s healthy, super tasty and SO easy to make! It’s totally perfect for a quick lunch, for your weekly meal prep, or to bring to a picnic.
🍳 About
What’s a girl to do when it’s lunchtime, she’s hungry, and almost out of groceries? I’ll tell you what this girl does — Forage through the fridge!
Today I thought I had nothing in the house, but once I took a second look at what was left in the fridge, I realized I had some boiled eggs and all the other odds and ends to make an awesome, Keto friendly and Whole30 compatible egg salad! Total success.
You know I love healthy meal prep recipes that are quick and easy, right? Well, this egg salad recipe is seriously my favorite! And because I used sugar free mayo and sugar free bacon (or turkey bacon!), it works for Keto/Low Carb, Whole30 and Paleo eating plans.
🥓 Ingredients
The wonderful thing about this recipe is that all the ingredients are healthy and also unbelievably simple. You probably have most of them at home already! Here’s what’s in it:
- Boiled Eggs. I like to use jammy eggs whenever possible, but my kids prefer them hard boiled so the yolks are fully cooked and crumbly.
- Sugar Free Bacon. You might be surprised to see that some form of sugar is usually an ingredient in bacon! But bacon made without sugar will be much lower in carbs, or even zero carb.
- Mayonnaise is another item that can have sneaky sugar added to it! Look for mayo made with avocado oil and without sugar like Chosen Foods, or just make your own.
- Dijon Mustard or substitute yellow mustard.
- Fresh Herbs: Green Onions and Parsley
Variations
- No mayo: Substitute a smashed avocado for the mayo.
- Extra herby: Add 1 tsp. minced fresh dill.
- A little crunch: Add 1 Tbsp each of diced red onion, celery, and/or pickles for super crunchy texture.
Egg Salad for an Egg Fast
You might be looking for a recipe for your egg fast. Important Note: Please be sure to read more about egg fasts before you attempt to do one. To adapt this recipe for an egg fast:
- Mix 1 tablespoon full fat mayo with 1 chopped whole hard boiled egg. Season lightly with salt and pepper and eat.
🔪 Instructions
Start by making simple hard boiled eggs. To hard boil eggs, add your eggs to a saucepan and cover with cold water. Bring the water to a slow boil (a little higher than a simmer and a little lower than a rolling boil), and cook for 8-10 minutes.
Remove the eggs from the hot water with a slotted spoon and set them into an ice bath to stop the cooking process.
Once cooled, peel the eggs and chop them. I like my eggs chopped a little bigger than you might because I LOVE texture (I cut each egg into about 8 pieces), but a lot of people like them diced much smaller. How you cut the eggs is completely up to you!
Next, do the prep work. Mince the parsley and green onions. Dice the cooked bacon. Separate half of the cooked bacon and set it aside.
Lastly, add all the ingredients except the separate portion of bacon together in a large bowl. Mix well until fully combined.
Take a taste, and season lightly with salt and pepper if need be. Depending on the saltiness of your bacon, you may not need to add extra salt. Sprinkle the egg salad with the reserved bacon and dig in!
You may also like: Butter Chicken Meal Prep, Easy Collard Wraps, Greek Chickpea & Avocado Salad, or Broccoli & Bacon Salad.
💡 FAQ
Transfer the egg salad to an airtight container and store in the refrigerator. It keeps for 3-4 days.
The best way to serve egg salad is on lettuce leaves, on keto bread or tortilla chips, or with crunchy veggies like sliced cucumbers or bell peppers.
Yes! There are about 4 net carbs per serving in this egg salad recipe.
Now all that’s left to do is to get cooking! Like this recipe? Tap the 5 stars below!
High Protein Egg Salad
Ingredients
- 6 eggs
- ½ cup sugar-free mayonnaise
- 1½ teaspoons mustard yellow, Dijon, or other sugar-free variety
- 4 slices sugar-free bacon *be sure it's uncured and nitrate-free
- 2 tablespoon green onions sliced
- 2 tablespoons minced fresh parsley
- ¼ teaspoons salt
- ¼ teaspoons pepper
Video
Instructions
- Make Instant Pot hard boiled eggs or cook them on the stovetop. To boil eggs on the stove, add eggs to a 4-quart (or larger) saucepan and cover with cold water.
- Bring the water to a slow boil (a little higher than a simmer and a little lower than a rolling boil), and cook for 8-10 minutes. Use a slotted spoon to remove the eggs from the hot water and set them into an ice bath (a bowl filled with ice and cold water) to stop the cooking process.
- While the eggs are boiling, cook and crumble the bacon, mince the parsley, and slice the green onions. Set aside.
- When eggs are cool enough to handle, peel and chop them to the size you prefer.
- Add all the ingredients to a large mixing bowl, and stir with a large spoon to combine. Take a taste, then if needed, season lightly with additional salt and pepper.
Notes
- No mayo: Substitute a smashed avocado for the mayo.
- Extra herby: Add 1 tsp. minced fresh dill.
- A little crunch: Add 1 tbsp each of diced red onion, celery, and/or pickles for super crunchy texture.
- Store egg salad in an airtight container in the refrigerator. It keeps for 3-4 days.
- Serve on lettuce leaves, keto bread or tortillas, or with crunchy veggies like sliced cucumbers or bell peppers.
