Whole30 Egg Salad with Bacon

two romaine lettuce cups with egg salad and crispy bacon

Make the best Whole30 Egg Salad in 5 minutes or less! Served in lettuce cups, this rich, creamy, and flavorful egg salad is the perfect protein-packed Whole30 lunch.

Course Main Course, Salad

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 371kcal

Author Amee

Ingredients

7 eggs hardboiled and peeled
⅓ cup Paleo mayonnaise homemade or store-bought
8 slices cooked and crumbled uncured bacon
3 tablespoon sweet vidalia onion finely diced
⅓ cup celery finely diced
dash cayenne pepper
2 tablespoon dill pickle finely diced
sea salt and freshly cracked pepper to taste
paprika for garnish

Instructions

In a large bowl, combine mayo, onion, celery, cayenne pepper, pickle and salt and pepper. Stir until ingredients are well mixed.
Chop your eggs and add to the mixture, then stir in most of the bacon (reserve a couple chopped slices for garnish).
Top with paprika and serve over a bed of greens or in a lettuce boat.

Notes

*If you don't want to make mayo from scratch, store-bought Whole30 compliant avocado oil or olive oil mayonnaise will work great for this recipe.

Make perfectly cooked hard-boiled eggs - Boil your eggs on the stovetop, using an egg cooker, or in an Instant Pot pressure cooker. Follow the instructions below to make hard-boiled eggs in the Instant Pot quickly.

Instant Pot Hard-Boiled Eggs:

Place the trivet in the bottom of the pot. Add a cup of water and place the eggs on the trivet.
Set your Instant Pot to pressure cook on high for 5 minutes. Once the timer goes off, allow the pot to release pressure for 5 minutes and then quick release naturally.
Immediately transfer to a bowl of ice water to cool.
When cooled completely, peel under cool running water.

Fixing runny egg salad - You can add more eggs to soak up the moisture if you're in a rush. Otherwise, setting the egg salad in the fridge for 30 minutes to an hour should do the trick.

Nutrition