Whole30 Egg Salad with 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.
Servings 4
Calories 371kcal
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.