Prep Time: 10-15 Minutes
Cook Time: 0 Minutes (20 minutes to cook eggs and bacon)
Approx. Total/Net Carbs for Entire Dish:
11 g / 9 g
10 hard boiled eggs, peeled
4 oz cooked bacon (4-5 strips), chopped
1/3 cup mayo
1 tbsp Dijon mustard
2 tbsp fresh lemon juice
2 tbsp chives, sliced thinly
1 large shallot, minced
Tips & Substitutions
Short on time or patience? Just mash the hard boiled eggs with a fork until they're nice and crumbly. Then mash in the rest of your ingredients and you've got yourself some egg salad!
If you cook your bacon specifically for this recipe and are not using leftover bacon (yes, I was unaware leftover bacon was a thing too), then be sure to chill it before adding it to your egg salad.
I personally love raw onion and shallots. If you do not, you can either cook the shallots prior to adding them to the egg salad or omit them.
Cut hard boiled eggs in half and pop out the egg yolk.
In a bowl, combine mayo, yolk, mustard, and lemon juice. Smash with a fork until creamy and smooth.
Chop up egg whites and add to bowl with shallots, parsley, chives, salt & pepper, and bacon.
Mix to combine.