High Protein Egg Salad

This high protein egg salad is a quick and easy meal prep recipe for breakfast or lunch. It's Keto, Low Carb, Paleo and Whole30 compliant.

Prep Time5

Cook Time5

Total Time10

Servings: servings

Calories: 443kcal

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.

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.

Recipe 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.