Creamy Bacon Egg Salad

two romaine lettuce cups with egg salad and crispy bacon

This creamy bacon egg salad is ready in 5 minutes and loaded with protein. Made with avocado mayo, crispy bacon, and fresh crunch, it's low carb, gluten-free, and paleo-friendly.

Course Main Course, Salad

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 341kcal

Author Amee

Ingredients

7 large eggs hardboiled and peeled
1/3 cup avocado mayonnaise or your favorite mayo
8 slices center-cut bacon cooked and crumbled
3 tbsp sweet vidalia onion finely diced
1/3 cup celery finely diced
dash cayenne pepper
2 tbsp dill pickle finely diced *love Grillos here!
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 want an extra protein boost, feel free to add an extra hard-boiled egg or chopped hard-boiled egg whites to the 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