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two romaine lettuce cups with egg salad and crispy bacon

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.
Course Main Course, Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 371kcal
Author Amee


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


  • 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.  


*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:
  1. Place the trivet in the bottom of the pot. Add a cup of water and place the eggs on the trivet.
  2. 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.
  3. Immediately transfer to a bowl of ice water to cool.
  4. 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.