This post may contain affiliate links. Please see our disclosure policy.
This keto and Whole30 egg salad is healthy and so easy to make. It’s a classic recipe with an addicting crunch from the delicious bacon.
This keto and Whole30 egg salad is such a perfect meal or a snack. I always make sure to include healthy fats and protein in my meals to keep my blood sugar level and hold me over until the next meals, and this recipe always does such an amazing job of this!
Watch a Short Video of This Recipe
How to Make Low-Carb, Keto, & Whole30 Egg Salad
Not only is this Whole30 egg salad super addicting and delicious, it’s so easy to make! Once you have all the ingredients on hand, it takes just 10 minutes to put together and mix into a salad.
Chopped hard-boiled eggs are so creamy and flavorful covered in mayo mustard, and the onion, chives, and bacon add such a nice spice and crunch to balance everything out. I was a little lazy so I bought this paleo mayonnaise to make this egg salad, but if you are up to it, you can make it yourself because it’s seriously so good!
Ingredients
The ingredients for this Whole30 egg salad is so simple, and you most likely already have them in your kitchen:
- hard boiled eggs: I explain 2 best ways to hard boil eggs below.
- red onion
- sugar free bacon
- paleo mayonnaise: You can make your own or this is my favorite store-bought brand.
- dijon mustard
- chives
- salt and pepper
- smoked paprika
Step by Step Directions for Making the Egg Salad
- Hard boil the egg using one of my method below. Peel them and chop into small pieces. Place in a large bowl.
- Add the rest of the ingredients in with the eggs.
- Stir together to combine.
- Taste to adjust creaminess and seasoning with more mayo mustard or salt.
- Chill for at least 2 hours before serving so the flavors can meld.
Easy Hard Boiled Eggs
Ever since I got the Instant Pot, it’s the only thing I use to make hard boiled eggs because it’s easy, quick, and they come out perfect and easy-to-peel every time. Don’t have one? No worries. Here are both stove top and Instant Pot methods to make hard boiled eggs for this Whole30 egg salad:
Stove Top Method
- Bring water to a boil in a saucepan.
- Take out eggs straight from the fridge, then lower the eggs into the water so they don’t break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
- Prepare a large bowl with an ice bath.
- Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
- Peel the eggs under cold running water.
Instant Pot Method
- Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water.
- Place the eggs on the steamer basket or the trivet.
- Close the lid, and make the sure the pressure valve is set to Sealing.
- Cook on high on Manual for 5 minutes, and prepare an ice bath.
- Once it beeps to a finish, naturally depressurize for 5 minutes, then release the pressure.
- Immediately transfer the eggs to the ice bath and let it sit for at least 5 minutes.
- Peel the eggs. They should be peel easily!
Frequently Asked Questions
Your egg salad might get runny if you end up using low fat mayonnaise. The fat is important in keeping the structure of the salad. If you already added the mayo, just add a few more hard boiled eggs to offset the runniness.
If you keep egg salad store in an airtight container, it’ll keep for up to 5 days.
If you don’t want to use mayonnaise, other alternatives are a thick Greek yogurt, ricotta cheese, or cottage cheese. Keep in mind that these alternatives are not compliant if you are making Whole30 egg salad. Another option is to add a few tablespoons of olive oil. It won’t be as creamy, but it’ll still be flavorful with the added moisture for the oil.
If you add too much mustard in your egg salad, you can add more of the rest of the ingredient to balance out the flavors. You’ll have more egg salad then planned, but good thing the leftovers taste amazing for this recipe!
Ways to Serve & Enjoy this Keto & Whole30 Egg Salad
Honestly, I love to eat this egg salad on it’s own because it’s so yummy! However, if you want to switch it up with some variety, here are some ways you can enjoy it. Some of these are not keto or Whole30 friendly so choose what fits your dietary preferences!:
- in a lettuce wrap
- topped on gluten free toast
- wrapped in Siete Foods Tortillas
- over salad greens
- over crackers
- on top of low carb microwave English muffins
- topped on an avocado half
- as a dip for veggies like celery or carrots
Hope you enjoy this keto & Whole30 egg salad. I’ve been eating it nonstop!
Other recipes you might love…
Whole30 Dill Pickle Potato Salad (Instant Pot or Stove Top)
Egg Free Cauliflower Potato Salad (Paleo, Vegan, Whole30, Keto)
Ham and Pea Pasta Salad (Paleo Option)
Creamy Grape Salad with Pecans and Bacon (Dairy Free, Whole30, Paleo)
Creamy Cucumber Radish Salad (Paleo, Whole30, Keto)
Keto & Whole30 Egg Salad
Video
Ingredients
- 12 hard boiled eggs*
- 1/4 cup red onion, diced
- 8 slices sugar free bacon, cooked and crumbled
- 3/4 cup paleo mayonnaise, or more to taste
- 1 tbsp dijon mustard
- 2 tbsp fresh chives, thinly sliced
- 1/2 tsp sea salt, or more to taste
- 1/4 tsp ground black pepper
- 1/4 tsp smoked paprika
Instructions
- Peel the eggs and chop into small pieces. Place in a large bowl.
- Add the rest of the ingredients to the bowl.
- Use a spoon to stir together until combined.
- Taste to adjust creaminess and seasoning with more mayo or salt.
- Refrigerate for at least 2 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Easy & Tasty!
I gave it 5 stars but with a few changes. The flavor was really good. I used the recommended brand of mayo and about 1/3 less than the recipe and still way too much. If I make it again I would use half a cup and add more as needed. I also thought there was way too much salt, I would probably make 3/4 tsp. I think with these changes it would be excellent. n
The only way my husband will eat egg salad
Amazing. Thank you so much!!
Delicious! My boyfriend and I ate this on a bed on spinach almost every day for lunch while doing the Whole 30. Will continue to eat on a regular basis. So happy to have found an egg salad recipe that will make it into my recipe box!
I love it on greens as well! So happy you enjoyed it. Thanks for leaving a review!
Absolutely delicious!!!! This is my new favorite. I love the addition of smoked paprika! I made the recipe as written, except I did not have any bacon at the time, and we loved it! Found some low carb tortillas that are only 4 carbs per serving giving me a total of 5 carbs, so that is perfect for my 20 gram daily allowance! Very filling, satisfying and keeps me full for quite some time. Thank you so much Jean for this recipe. I will definitely be trying out more of your recipes.
What a great idea to eat it with tortillas! That sounds wonderful.
Wow! Even though this site is called what greatgrandmaate, this egg salad should be called Not Your Grandma’s Egg Salad!
It is SO good!!!!! I accidentally used about twice as much chives….and purposely used twice as much paprika…and this was AMAZING!
I will be making this for quite a bit of the long hot summer. Can’t wait to share with family! ; )
Haha so glad you enjoyed it!!
EXCELLENT recipe, the best I’ve ever had.
Thank you so much!!