Go Back
+ servings

Keto Egg Salad with Bacon

A quick and easy lunch recipe perfect for Keto, Low Carb, Paleo and Whole30 plans.
Course Lunch, Meal Prep
Cuisine American
Keyword Keto Lunch
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 511kcal


  • 6 eggs hard boiled
  • 1/2 cup sugar free mayo
  • 1.5 tsp mustard
  • 4 slices sugar free bacon
  • 2 tbsp green onions sliced
  • parsley minced
  • 1/4 tsp salt
  • 1/4 tsp pepper


Boil the 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 (a bowl filled with ice and cold water) to stop the cooking process. Once cooled enough to handle, peel the eggs and chop them to the size you prefer them.

Make the Egg Salad

  • Mince the parsley and slice the green onions. Dice the cooked bacon.
    Add all the ingredients to 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.



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.
How to store Egg Salad: Store egg salad in an airtight container in the refrigerator. It keeps for 3-4 days.
What to serve with Egg Salad: Serve on lettuce leaves, on keto bread or tortillas, or with crunchy veggies like sliced cucumbers or bell peppers.


Calories: 511kcal | Carbohydrates: 8g | Protein: 23g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 529mg | Sodium: 1521mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg