Keto & Whole30 Egg Salad
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.
Servings: 8 servings
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.
Video
Notes
*My favorite method for hard boiling eggs is in the Instant Pot. Pour 1 cup of water in, place a steamer rack in the pot, and add the eggs. Cook on manual pressure on High for 5 minutes. Let it release naturally pressure for 5 minutes. Place in an ice bath for at least 5 minutes, before peeling.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 1g | Protein: 11g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 268mg | Sodium: 539mg | Potassium: 141mg | Vitamin A: 440IU | Vitamin C: 0.8mg | Calcium: 39mg | Iron: 1.3mg