Get the Recipe: Whole30 Egg Salad (Paleo)
This Whole30 Egg Salad is easy, creamy, and so flavorful! The crispy bacon bits add a punch of crunch and crisp. This Paleo egg salad is great for lunches, dinner, meal prep and leftovers!
Ingredients
- 6 hard boiled eggs
- 4 slices cooked bacon
- ¼ cup onion, chopped
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- ¼ tsp lemon juice
- pinch sea salt
- pinch ground pepper
- ¼ cup chopped green onions
Instructions
- First, peel hard boiled eggs. Chop into bite sized pieces.
- Break cooked bacon into small bits.
- Then, add all ingredients to a bowl. Stir until all ingredients are coated in mayonnaise.
- Serve egg salad!
Notes
- Use stovetop or Instant Pot to boil eggs. See above for instructions for both methods.
- Use Whole30 approved bacon and mayonnaise to keep this recipe Whole30 approved and sugar free.
- Cook bacon until crispy. I recommend a very crispy bacon for added crunch.
- I use Naked Bacon for Whole30 bacon.
- Store leftovers in an airtight container in fridge for up to 3 days.
- I do not recommend freezing this.
- Serve with lettuce wraps, collard greens, or desired choice.
Calories: 258kcal, Carbohydrates: 3g, Protein: 13g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 293mg, Sodium: 363mg, Potassium: 175mg, Fiber: 1g, Sugar: 2g, Vitamin A: 467IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 1mg